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How to Temper Chocolate - Isabelle Christian - Éditions Quae
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How to Temper Chocolate

The keys to an art

by Isabelle Christian (writer)
2 customer reviews
Collection: Savoir faire
october 2018
Book
160 x 240 format 124 pages In stock
35,00 €
eBook [PDF]
124 pages Download after purchase
23,99 €
eBook [ePub]
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23,99 €

“Tempering” is the last step in chocolate making. This operation, which is essential for the chocolate to be processable by confectioners and meet consumer demands, is often thought of as very delicate. This work explains the processes involved in tempering so that small-scale chocolate makers can acquire a full mastery of them.  

Avant-propos

Remerciements

Introduction


Première partie : Comprendre

1. Composition du chocolat

2. Composition du beurre de cacao

3. Le polymorphisme des triglycérides et du beurre de cacao

4. Qu’est-ce que le tempérage du chocolat ?

5. Focus sur les trois facteurs de réussite du tempérage

6. Refroidissement et stockage du chocolat

7. Le blanchiment gras

8. Particularités des chocolats contenant du lait

9. Caractéristiques des beurres de cacao utiles en chocolaterie

10. Matières grasses végétales autres que le beurre de cacao


Deuxième partie : Faire

11. Fonte préalable du chocolat à tempérer

12. Tempérage par la technique du tablage

13. Tempérage par la technique de l’ensemencement avec du chocolat

14. Tempérage par la technique de l’ensemencement avec  du beurre de cacao

15. Tempérage par la technique des bains-marie

16. Tempérage par la technique de la fonte partielle

17. Le test de réussite du tempérage


Pour aller plus loin

Les véritables structures des triglycérides

Structure du beurre de cacao


Annexe 

Glossaire

Références bibliographiques

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Last reader comment

Je ne vais pas paraphraser le premier commentaire : ce livre est parfait !
Ceci dit, heureusement que je ne l'avais pas lu avant de m'y mettre sinon je crois que je n'aurais jamais osé ...
Je pense maintenant qu'heureusement, le hasard est souvent du coté de l'amateur !

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Language(s): French

Publisher: Éditions Quae

Edition: 1st edition

Collection: Savoir faire

Published: 25 october 2018

Reference Book: 02653

Reference eBook [PDF]: 02653NUM

Reference eBook [ePub]: 02653EPB

EAN13 Book: 9782759228973

EAN13 eBook [PDF]: 9782759228980

EAN13 eBook [ePub]: 9782759228997

Interior: Two-colour

Format (in mm) Book: 160 x 240

Pages count Book: 124

Pages count eBook [PDF]: 124

Weight (in grammes): 240 (Book)

Size: 9 Mo (PDF), 7,8 Mo (ePub)

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