Tempering Chocolate Via Tabling Method

Thomas Schnetzler of Lindt tempers chocolate via the tabling method. The basic process is as follows. Heat the dark chocolate until it melts and reaches 48 degrees C. Cool down to 28 degrees C (by tabling method, below). Then heat it back up to 31 to 32 degrees, it's working temperature. The texture of the correctly tempered chocolate will be thick, and will sit on the surface when dropped with a spoon or spatula back into the bowl.

Tabling Method:

  • Pour 2/3 of the melted hot chocolate onto a marble or granite slab which draws the temperature out of the chocolate. Cool down to 28 degrees C by working it back and forth, spreading and pushing toward the center. The chocolate will be cold to the touch.
  • Introduce this cooled chocolate back to the bowl of warm chocolate, stirring very well.
  • Heat the bowl with chocolate very gently and quickly to raise it just a couple of degrees, to about 31 degrees C, over a warm water bath.

 
+Renee Shelton
Twitter: @121degreesC
PastrySampler.com

Cheddar Cheese Bread with Polenta and Molasses


Here's a different yeast bread recipe to try from the main Pastry Sampler site: Cheddar cheese bread with polenta and molasses.

Enjoy!




+Renee Shelton
Twitter: @121degreesC
PastrySampler.com

Upcoming Auction: Restaurant Equipment

Upcoming Auction: New and Used Restaurant Equipment from Former Restaurant

  • When: Monday, 11/23/15 10am CT - Pick up time 11/25/15 4pm.
  • Where: 12922 Hempstand Hwy, Houston, TX
  • What: Lots of equipment - prep tables, storage, tilt kettle, coolers, freezers, ovens and mixers.
  • Who: Main Auction Services
Photo courtesy Main Auction Services, mainauctionservices.com.



+Renee Shelton
Twitter: @121degreesC
PastrySampler.com

Upcoming Event: Spend an Evening with a Chocolatier, Paul A. Young


Okay, if you're from, or planning to be in, the UK on the 13th of October, this event sounds really fun. Paul A. Young, London chocolatier, will be giving a demonstration on marble tempering after taking his guests on a special trip from chocolate bean to chocolate bar, and details what single origin and rare chocolate is all about.

At £175 per person, it isn't cheap, and it is limited to 8 people per class. But if you wanted to spend an evening that exclusively revolves around high end chocolate, this would be the class. I only wish I was there to join. I would LOVE to be there :) Details below.
  • Event: Paul A Young Fine Chocolates - An Evening to Celebrate Chocolate Week.
  • When: October 13, 2015, 6pm to 9pm. 
  • Where: At his Soho, London store on 143 Wardour Street.
  • Details: Comfortable clothes recommended; arrive 10 minutes before the class starts.
If you are not already familiar with Paul A. Young or his chocolates, watch the video below. Sign up and book by calling their store. Visit Paul A Young's event page for contact info. Enjoy!




+Renee Shelton
Twitter: @121degreesC
PastrySampler.com



How Pie Evolved Into Something Sweet



Great article via Slate on how pie evolved into a dessert from its beginning as a meat casserole.

From the article:
Today, you’d be horrified if you ordered a pie and someone tried to serve you a crow baked in tough crust. So how did these semiedible avian tombs evolve into the sweet dish we know and love? The answer has a little to do with the peculiar way words evolved as they crossed the Atlantic and a lot to do with America’s insatiable lust for sugar.
For the full article, read How Did Pie Evolve From a Medieval Crow-Meat Casserole Into America's Favorite Dessert? by Rachel E. Gross, via Slate Food.

+Renee Shelton
Twitter: @121degreesC
PastrySampler.com

 

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