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Chocolat tempéré au Mycryo beurre de cacao – décorations
Apprenez à tempérer le chocolat avec du Mycryo beurre de cacao pour obtenir un chocolat brillant, croquant et facile à travailler. Cette technique permet de créer des décorations précises sur feuilles de transfert et des gouttes d'eau en chocolat, idéales pour sublimer vos pâtisseries.
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Cost Breakdown
Critical Success Points
- • Faire fondre le chocolat à la bonne température (40‑45 °C).
- • Refroidir précisément à 34‑35 °C avant d’ajouter le beurre de cacao.
- • Incorporer le Mycryo beurre de cacao sans perdre la température.
- • Maintenir la température de travail entre 31‑32 °C pendant le versement.
- • Couper les formes lorsque le chocolat est semi‑dur pour éviter la fissuration.
Safety Warnings
- • Le chocolat fondu atteint des températures élevées ; manipulez avec précaution pour éviter les brûlures.
- • Gardez le Mycryo beurre de cacao congelé jusqu’au moment de l’ajout pour éviter la contamination.
- • Utilisez des ustensiles secs; l’eau provoque la saisie du chocolat.
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