We’re more than halfway through with superior and it’s a scary thought thinking about how fast time goes by and that we’re going to be taking our final exam and finishing the entire course in less than one month.
As a part of our chocolate works, we continued to practice tempering dark chocolate using the tabling method. Although “tablage” is the more professional way to work with chocolate, I tend to cool my chocolate over an iced water bath so my work station would be neater. I think that both methods have their pros and cons but the most important thing is to make sure the temperatures are accurate.
I invested in an infrared thermometer because one of our chefs told us it would be much more convenient to use a wireless thermometer. However, I found that it was better to use the thermometer our school included in our knife set since I like to keep an eye on the temperature of my chocolate when I’m working so I can heat it up real fast if the temperature starts dropping.
Happy eating and tempering,