Chocolate Tempering Marble Method (Tabling): Chef Schorner

I always referred to this method as the 'marble method' since I tempered the chocolate on a slab of marble or on a marble table. It's also referred to as 'tabling' since the chocolate is worked on a flat surface, i.e. a marble table.

Here is a demonstration that was filmed in a cooking school (or a pastry/baking school? - the video doesn't state the source) of an instructor tempering the chocolate on a marble.

Chef Schorner's tip:
Feel the bottom of the bowl that the chocolate is in. There's an old saying, if you feel it warmer than your body, it's usually too warm. If it feels colder than your body, it's usually too cold.
His method:


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