chocolate stone

Discussion in 'Professional Pastry Chefs' started by rajeev, Jul 23, 2012.

  1. rajeev

    rajeev

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    hello chefs,

    can anybody share the information on this showpiece base. after searching online i have come across its a mix of 50/50 tempered couveture and grain sugar. looking for forward to this discussion.

    thank you

    rajeev
     
  2. shape shifter

    shape shifter

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    That's it, equal parts, no need to temper, just melt, mix and pour into whatever container you'd like.
     
  3. foodpump

    foodpump

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    Take 50% dark couverture coins, put it in the robot-coupe, process to small-ish chunks.  Do the same with white.  Mix the two, roll out between acetate sheets..