for fee the cioccolato uova at home è fundamental innanzitutto padroneggiare the technique of temperatureEssential for making pins, pins and other decorations.
Why the temperament?
The temperature consists of the bottom of the cioccolato a series of temperature changes (temperature curve) that allows the bottom to ripristinate, once solidified, the original Christian structure that makes it shiny and crispy. the temperature varies based on the type of food; The measurement must be very precise and by question a thermometer is necessary.
Temperature curve
Cioccolato melting: 55-58 °C (temperature 1)28-29 °C (７７°F) (temperature 2)31-32 °C (７７°F) (temperature 3).
Cioccolato al latte: 45-50 °C (temperature 1)27-28 °C (７７°F) (temperature 2)29-30 °C (７７°F) (temperature 3).
White cioccolato: 45-50 °C (temperature 1)26-27 °C (７７°F) (temperature 2)28-29 °C (７７°F) (temperature 3).
Eat Easter eggs at home
To prepare the Easter eggs, I will follow several steps. Il cioccolato, infatti, si può fondere nel microwave Oh bain-marie and this temperature can be carried out in three different ways: per inescohas bain-marie pure scam spatolatura.
