Petit Fours Flashcards
1
Q
Why temper chocolate?
A
For snap and shine
To stabilise the cocoa butter crystals to give gloss and snap
Temper by tabling or seeding
2
Q
Italian meringue
A
225g granulated sugar
6tbsp water
4 egg whites
Heat to 120 degrees - add hot syrup to
4 egg whites beaten to medium peaks
Shine / structure / stability
3
Q
Why would chocolate have bloom on it?
A
Because it was stored at too warm a temperature
