Cost Breakdown

Critical Success Points

• • Melt the chocolate at 45 °C without overheating
• • Whisk the egg whites correctly and fold gently
• • Chill the craquelin in the refrigerator to achieve the right texture
• • Bake the fondant at 170 °C and check doneness with a knife tip

Safety Warnings

• • Handle the hot bain‑marie with care to avoid burns.
• • Use kitchen gloves when handling the hot pan removed from the oven.
• • Do not let the chocolate exceed 50 °C to avoid burning.