INTERMEDIATE PASTRY AND BAKERY (Henderson)

CHOCOLATE PRODUCT Ingredients ·         Dark chocolate ·         White chocolate MELTS TEMPERATURES Chocolate melts best at temperatures between 104 and 113 degrees F (40 and 50 degrees C). The process starts around the low 90 degrees F when the cocoa butter in it starts to he. One drop of water in the melted chocolate will cause it to seize Method 1.       Use a printable guide inserted into a sheet protector or placed under semi-translucent parchment or wax paper to get started, if desired. 2.       Transfer the tempered chocolate to a squeeze bottle or small piping or ziptop bag with a small hole snipped in one corner. Hold bag about 1-inch above the sheet then gently squeeze, tracing the designers. Squeeze with even pressure but stop before you think you should as the chocolate will continue flowing. 3. ...

CHOCOLATE TERRINE Ingredients A ·         2 tsp gelatine ·         3 tbsp water Ingredients B ·         400gm dark chocolate ·         400gm white chocolate Ingredients C ·         4 egg yolks Ingredients D ·         4 egg white Ingredients E ·         400gm whipped cream (dairy) METHOD Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer. Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocola...