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)
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]
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

(2)

(2)

100%

(0)

0%

(0)

0%

(0)

0%

(0)

0%

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 !

by Didier Betored on 07/12/2018 19:03
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

Aquaponie
Aquaponie L’association durable de la pisciculture et de la production végétale

Book 35,00 €

Pierre Foucard, Aurélien Tocqueville

L’escargot Helix aspersa
L’escargot Helix aspersa Biologie-élevage

Book 22,00 €

Jean-Claude Bonnet, Pierrick Aupinel, Jean-Louis Vrillon

Principles of Molecular and Genomic Biology Techniques
Principles of Molecular and Genomic Biology Techniques revised and expanded 3rd edition

Book 29,00 €

Guide to Soil Testing
Guide to Soil Testing revised and expanded 3rd edition

Book 35,00 €

Denis Baize

Fish Health Management
Fish Health Management

Book 39,00 €

From the Analysis of Experimental Networks to Meta-analysis
From the Analysis of Experimental Networks to Meta-analysis Methods and applications of R software for the agricultural and environmental sciences

Book 25,00 €

David Makowski, François Piraux, François Brun

Mineral nutrition of ruminants
Mineral nutrition of ruminants New edition

eBook 21,99 €

François Meschy

Soil
Soil Multifunctionality at the service of sustainable management

Book 45,00 €

Overweight - in your head or on a plate?
Overweight - in your head or on a plate? It is possible to cope with it!

Book 19,00 €

Jean-Michel Lecerf

Biomimicry
Biomimicry Engineering genius in Nature!

Hardback book 28,00 €

Jean-Philippe Camborde

In the Skin of the Lizards of France
In the Skin of the Lizards of France

Hardback book 26,00 €

Françoise Serre Collet

The Nanorevolution
The Nanorevolution How nanotechnologies are already transforming our everyday life

Book 19,00 €

Azar Khalatbari

PDO Cheese Strategies in Europe
PDO Cheese Strategies in Europe Methods of regulation and economic performance

eBook 0,00 € (free)

Philippe Jeanneaux

What’s New about Sleep?
What’s New about Sleep? Sleep well for a fuller everyday life

Book 19,00 €

Anne Le Pennec

Astonishing invaders
Astonishing invaders These species from elsewhere

Book 16,00 €

Vincent Albouy

A short history of French food
A short history of French food

eBook 0,00 € (free)

Véronique Bellemain, Karine Boquet, Théo Galichet, Katell Gouello, Ambroise Martin, Daniel Nairaud, Jean-Pierre Poulain

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)

Onix format

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