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Tempering chocolate by adding finely chopped chocolate into already-melted chocolate is known as “seeding”. This lowers the temperature adding stability for a firmer set chocolate.
Break up 180 g chocolate.
Finely chop 60 g chocolate.
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming Beater to the machine.
Attach the Cooking Chef bowl to the machine.
Add broken up chocolate into the Cooking Chef bowl, fit the splash guard.
Heat at 43ºC on speed 3 for 10 minutes until melted.
Scrape down the Creaming Beater if necessary.
Add finely chopped chocolate to the bowl.
Set the temperature to OFF.
Mix on speed 2 for 2 minutes until completely melted.
Scrape down the Creaming Beater if necessary and mix again.
Use
Tempering chocolate by adding finely chopped chocolate into already-melted chocolate is known as “seeding”. This lowers the temperature adding stability for a firmer set chocolate.
Break up 180 g chocolate.
Finely chop 60 g chocolate.
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming Beater to the machine.
Attach the Cooking Chef bowl to the machine.
Add broken up chocolate into the Cooking Chef bowl, fit the splash guard.
Heat at 43ºC on speed 3 for 10 minutes until melted.
Scrape down the Creaming Beater if necessary.
Add finely chopped chocolate to the bowl.
Set the temperature to OFF.
Mix on speed 2 for 2 minutes until completely melted.
Scrape down the Creaming Beater if necessary and mix again.
Use