Chocolate Flashcards
1
Q
The three methods to temper chocolate
A
- the marble slab method
- the seeding method
- the gentle melting method
2
Q
What type of chocolate should be
tempered
A
Couveture
3
Q
Why do we temper chocolate?
A
- Snap
- Shine
- Ease of removal from moulds
- Ease of handling
- Quick setting
- Stability
