So, I received an e-mail from Anova Culinary and it is AMAZING! tempering chocolate in the sous vide! Who woulda thought? So, put your chocolate in a bag and vacuum seal. heat to 115 F.
SQUISH well.
turn down temp to 81 and slowly add ice until temp stabilizes, judicious squishing recommended.
raise temp to 90 squishing as you go. hold there. take out the bag and DRY WELL. a single drop of water and it will all seize!
cut a tip from the corner to pipe, cut a larger cut from the corner to put in a bowl for dipping. if dipping, it pays to use a bowl with a heating pad in it to maintain dipping temp. I am SO going to try this!!
SQUISH well.
turn down temp to 81 and slowly add ice until temp stabilizes, judicious squishing recommended.
raise temp to 90 squishing as you go. hold there. take out the bag and DRY WELL. a single drop of water and it will all seize!
cut a tip from the corner to pipe, cut a larger cut from the corner to put in a bowl for dipping. if dipping, it pays to use a bowl with a heating pad in it to maintain dipping temp. I am SO going to try this!!
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