Chocolate coating, the basic recipe

Ingredients for Chocolate coating, the basic recipe

Instructions for Chocolate coating, the basic recipe

To prepare the Chocolate coating, the basic recipe recipe, please follow these instructions:

The chocolate should be of high quality with a high content of cocoa butter and cocoa mass. Eating chocolate does not lend itself to overdraft

Procedure: Dissolve the chocolate broken into smaller pieces in a warm water bath (water temperature around 50 degrees), Stir the chocolate out. This must have a temperature of about 40 degrees.

Replace the warm water for cold water, and nedkøl the chocolate to about 30 degrees.

Boxes the cold water. Once again, warm water fills in, about 34 degrees hot, for between 32-34 degrees have the chocolate the right working temperature. Keep the temperature constant while working with chocolate.