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Let's dip CHOCOLATE!!!

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    Let's dip CHOCOLATE!!!

    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!!

    #2
    Neat. Instead of chocolate fondue, chocolate sous-due.

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    • Thunder77
      Thunder77 commented
      Editing a comment
      Just make sure it isn't chocolate doo-doo! Sorry, I had to do it! 😜

    #3
    Originally posted by Jerod Broussard View Post
    Neat. Instead of chocolate fondue, chocolate sous-due.
    nice lol

    Comment


      #4
      If anyone has ever seen that movie Nothing to Lose with Tim Robbins and Martin Lawrence.

      Tim Robbins was a advertising executive and this guy had this little mascot name Skippy. He was a chocolate chip cookie and he was throwing little magical chocolate chips all over the place but it really looked like he was leaving little piles of poop.

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