How to Temper CHOCOLATE by Inspirational Chocolatier
British Museum Collection
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9m 33s
Tasha and Paul follow on from their hot chocolate adventure to show us how to temper chocolate into an amazing chocolate bar.
The mould for this chocolate bar is a scaled down version of the Parthenon frieze and was made by the British Museum facsimile maker.
Paul A. Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene.
Tempering chocolate is an advanced technique that requires skill, concentration and a good thermometer. It involves slowly heating and then slowly cooling the chocolate so that the fats crystallise uniformly and the chocolate ‘snaps’ rather than crumbles when broken. Tempered chocolate is often used to coat truffles to provide a smooth, polished finish. It also has the advantage of having a higher melting point which is useful for when the chocolate is being handled.
Cast: Tasha Marks (Historian), Paul A. Young (Inspirational Chocolatier)
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