Episode #1 : Go to https://www.audible.com/frenchguycooking or text “frenchguycooking” to 500-500. New members can get 3 months for just $6.95 a month! 2 essential chocolate techniques here : Tempering chocolate on marble and using Seeding. I also learned a lot about Chocolate Crystal structure...
Chocolate is a crystallised form of cocoa butter, which is polymorph. There are 6 chocolate crystal structure total. Each with a specific melting point :
1 - 17.3°C : 63.1°F (very bad chocolate )
2 - 23.3°c = 73.9°F
3 - 25.5°C = 77.9°F
4 - 27.3°C = 81.1°F (bad tempering most likely ;) )
5 - 33.8°C = 92.8°F ( GREAT chocolate)
6 - 36.3°C = 97.3°F (old chocolate)
TABLING is the classic technique in which you spread and stir melted chocolate on a MARBLE surface.
SEEDING is tempering chocolate by adding stable cocoa butter crystals gradually to melted chocolate.