Réalisation d'un moulage d'un œuf en chocolat de 9 cm de hauteur. Pour cela il faudra vous munir d'un thermomètre, ustensile indispensable lorsqu'on prépare du chocolat.
Chocolate egg 9 cm high:
1 In a bowl over a bain-marie, melt the chocolate until it reaches 45°C.
2 Remove it and pour it onto a marble slab or work surface, then using a spatula constantly scraping bring the temperature down to 28°C.
3 Return your chocolate to the bain-marie to bring it back up to 31°C.
4 Then pour your chocolate into the 2 molds one by one (you fill the egg then you flip the mold over a grid and place it on a sheet of parchment paper).
5 Wait 3 to 4 minutes for the chocolate to cool.
6 Place them in the cold (4°) for 10 minutes and you will then only have to unmold them.
then coat the edges with melted chocolate which will glue the 2 halves together then return to the fridge.
Thank you again to Jean-Charles for his kindness! If you pass through Guérande do not hesitate to go say a quick hello from me, his gourmet shop is filled with chocolate wonders prepared with wonderful chocolate from Sao Tomé. Chocolaterie Dousset 4 rue St Michel 44350 Guérande www.chocolaterie-dousset.bzh.
No comments yet. Be the first to share your experience!
Leave a comment
Share a tip, your experience, or ask a question to the community.