Logo of the site Librairie Quae Logo of the site Librairie Quae Logo of the site Librairie Quae Logo of the site Librairie Quae

Sign up to the newsletter
How to Temper Chocolate - Isabelle Christian - Éditions Quae
Download an extract

How to Temper Chocolate

The keys to an art

by Isabelle Christian (writer)
3 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]
Download after purchase
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

To review and leave a comment about the product, please log in to your account.

Global rating

(3)

(3)

100%

(0)

0%

(0)

0%

(0)

0%

(0)

0%

Last reader comment

Excellent ouvrage. A lire sans modération

on 29/04/2020 08:44
Cocoa Quality
Cocoa Quality The Impact of Post-harvest Treatment

Book 32,00 €

Michel Barel

Which Chocolate is Best?
Which Chocolate is Best? 90 keys to Understanding Chocolate

Book 16,00 €

Michel Barel

From cocoa to chocolate
From cocoa to chocolate A food-lover's saga - New Edition

Hardback book 24,00 €

Michel Barel

Piloter la fertilisation du palmier à huile
Piloter la fertilisation du palmier à huile

Book 26,00 €

Bernard Dubos, Xavier Bonneau, Albert Flori

Méthodes alternatives en expérimentation animale
Méthodes alternatives en expérimentation animale Pratiques et éthique

Book 29,00 €

Génétique des animaux d'élevage
Génétique des animaux d'élevage Diversité et adaptation dans un monde changeant

Book 29,00 €

Qualité du café
Qualité du café L'impact du traitement post-récolte

Book 30,00 €

Michel Barel

Handbook on Pond Fish Farming
Handbook on Pond Fish Farming 5th Edition updated

Book 32,00 €

Olivier Schlumberger, Patrick Girard

Biocontrol
Biocontrol Elements for agro-ecological crop protection

Book 35,00 €

How to establish crops successfully
How to establish crops successfully Agro-ecological issues, growing schemes

Book 40,00 €

Livestock farming practices and environment
Livestock farming practices and environment Measure, assess, act

Book 39,50 €

Eating healthily and sustainably
Eating healthily and sustainably From our plate to the planet

Book 18,00 €

Denis Lairon

Eating in town
Eating in town Socio-anthropological perspectives of Africa, Latin America and Asia

Book 25,00 €

Do all beers foam?
Do all beers foam? Eighty key questions to understand beer

Book 23,50 €

Jean-Paul Hébert, Dany Griffon

Consumption and digestion of plants
Consumption and digestion of plants The roles of microbiota and functions essential to biodiversity

Book 35,00 €

Gérard Fonty, Annick Bernalier-Donadille, Evelyne Forano, Pascale Mosoni

Biofilms
Biofilms The life of microbes in society

Book 16,00 €

Romain Briandet, Murielle Naïtali

Nos abeilles en péril
Nos abeilles en péril

Book 22,00 €

Vincent Albouy, Yves Le Conte

Do bacteria look like cocktail sausages?
Do bacteria look like cocktail sausages? Eighty insights to enhance our understanding of the world of bacteria

Book 19,00 €

Jean-Jacques Pernelle

From science to industry
From science to industry Embryonic stem cells and biotechnology in France

Book 35,00 €

Philippe Brunet

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: Colour

Format (in mm) Book: 160 x 240

Pages count Book: 124

Pages count eBook [PDF]: 124

Weight (in grammes): 240 (Book)

Onix format

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

Vidéo

Quae's
Guarantees

* For metropolitan France

Safety
payment

SHIPPING
in 5 business
days*

Payment :
cheques, CB,
Paypal, administrative
mandate

€1 for the delivery
from 11
books bought*

Éditions Quæ

Browse by subjects

Pro area

Our website

Quae © 2018