61258 jacques torres chocolate new times Recipes

gelatin powder, water, sugar, bittersweet chocolate , tempered, white chocolate plastic, unsweetened chocolate, melted, cocoa butter, powdered food coloring, as needed, edible gold dust, fruit-flavored liqueur, silkscreen kit, aluminum flashing, champagne bottle

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

poached pears , recipe follows, chocolate ice cream , recipe follows, heavy cream , whipped, chocolate sauce , recipe follows, water, sugar, lemons, juiced, lemons, juiced, vanilla beans, ripe bosc pears, whole milk, unsweetened chocolate, chopped, sugar, egg yolks, whole milk, bittersweet chocolate, chopped, heavy cream, unsalted butter, sugar

modeling chocolate (see previous recipe), bittersweet chocolate , tempered, 48 oz, 1350 g, white chocolate, melted , 2 oz, 60 g, milk chocolate, melted , 2 oz, 60 g, bittersweet chocolate , tempered, 2 oz, 60 g

heavy cream, bittersweet chocolate, finely chopped, splash grand marnier, liberty molds, white chocolate , tempered

white chocolate , tempered, bittersweet chocolate , tempered, cocoa butter, bonbons , optional

white chocolate , tempered, cocoa butter, melted, powdered food coloring in various colors

raspberry puree, milk chocolate, finely chopped, butter, raspberry flavored alcohol, corn syrup, powdered food coloring, as desired, white chocolate , tempered

bittersweet chocolate , tempered, white chocolate , tempered, cocoa butter, powdered food coloring, as desired, luster dust, modeling chocolate, vegetable oil , for the gloss

white chocolate , 17 oz, 500 g, cocoa butter , 1.8 oz, 50 g, corn syrup , 5.3 oz, 150 g, simple syrup , 2.6 oz, 75 g, food color paste, cornstarch , for flouring the table, gelatin sheets or 1/2 envelope powdered gelatin, white chocolate, chopped , 8.8 oz, 250 g, heavy cream , 5.25 oz, 150 g

white chocolate , tempered, bittersweet chocolate , tempered, special equipment : aluminum flashing

modeling chocolate (see previous recipe), bittersweet chocolate , tempered, 4 oz, 112 g, white chocolate , tempered, 16 oz, 450 g

bittersweet chocolate , tempered, white chocolate , tempered, cocoa butter, powdered food coloring, as desired

bittersweet chocolate , tempered, cocoa butter , for spray painting

milk chocolate , tempered, heavy cream, corn syrup, fresh passion fruit juice, milk chocolate, chopped, passion fruit liqueur (reccomended: alize), butter, heart-shaped molds

bittersweet chocolate , tempered, white chocolate , tempered, cocoa butter, powdered food coloring, as desired, vegetable oil , for glazing, modeling chocolate, cornstarch, for rolling

approximately 2 lb classic puff pastry, recipe follows (or frozen ), pastry cream, flavored , recipe follows, light corn syrup, water, bittersweet chocolate , tempered, assorted fresh fruit, sliced, sugar , for dusting, suggested presentation : sugar cage, recipe follows, unbleached flour, salt, unsalted butter, melted and cooled, water, butter, cold, light corn syrup, water, cornstarch, sugar, egg yolks, whole milk, vanilla bean, unsalted butter , optional, sugar, light corn syrup, water

heavy cream , 10.5 oz, 300 g, store-bought lb cake, simple syrup, white chocolate , tempered, 14 oz, 400 g, cocoa butter , 14 oz, 400 g