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Tempering on a marble worktop (Tabling)

If you are using a couverture or a 'real' chocolate for your baking, it has to be tempered. Tabling method is the classic way of tempering chocolate.  Perfect for small amounts of chocolate. 

Step1: Melt the chocolate at below temperaturs

Dark Chocolate: 46 – 48° C
Milk Chocolate: 40 – 45° C
White Chocolate: 37 – 43° C

Step 2: Pour 60-70% of the melted chocolate onto a clean and dry marble slab.

Step 3: Spread the chocolate back and forth with a metal spatula until it begins to thicken.

Step 4: Add this back to the remaining melted chocolate to seed and cool it, stirring constantly.

Step 5: After the chocolate is brought to temper, it’s maintained at working temperature (remember to stir frequently) 30° to 32°C.

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