The art of french pastry phần 721

chocolate Temper your chocolate and, using an offset spatula, spread it 1/16 inch thick on a granite or marble counter Spread it back and forth using a rocking motion of your wrist, as if you were painting a wall (I call it the wax-on, wax-off motion), until the chocolate starts to set up At this point the chocolate should lose some of its dark color as the fat crystallizes on the table Wait 2 full minutes Using a large round cookie cutter, scrape the surface of the chocolate, scraping toward you If the chocolate curls up, it is ready If it does not, it is probably too soft and you should wait another minute or two This method can be used with milk, dark, or white chocolate couverture but it requires more practice than the first version I like to use it to make giant curls that are so curvy you could place sauce in them on a plated dessert ACKNOWLEDGME I have wanted to write this book for more than twenty years, but I could never get to it because I was so busy opening and running the French Pastry School Finally I got to it, and now that it is done I want to make sure to acknowledge all of the people who have helped me directly and indirectly in my career The recipes, advice, tricks, and comments in this book come from my deepest roots, and there have been many people along the way who have helped me to get to where I am now I will ...some of its dark color as the fat crystallizes on the table Wait 2 full minutes Using a large round cookie cutter, scrape the surface of the chocolate, scraping toward you If the chocolate curls up, it... could place sauce in them on a plated dessert ACKNOWLEDGME I have wanted to write this book for more than twenty years, but I could never get to it because I was so busy opening and running the French Pastry School... make sure to acknowledge all of the people who have helped me directly and indirectly in my career The recipes, advice, tricks, and comments in this book come from my deepest roots, and there have been many people along the way