The art of french pastry phần 188
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chocolateflavoratalland
isverysweet.Whenwe
makepastrieswithwhite
chocolateattheFrench
PastrySchoolwealways
trytocombinesome
acidic,bitter,orsour
flavorswiththewhite
chocolatetooffsetits
sweetness.Youwillvery
rarelyseemeusewhite
chocolatebecauseit’sso
sweet.
Chocolatedoesnot
containanywater,which
iswhyitdoesn’teasily
spoil.Youcanbuyitina
blockorintheformof
coinsorchips.I
recommendthatyou
alwaysusechocolatethat
hasthe“couverture”
appellationonthe
package:thisguarantees
thatthechocolate
containsatleast31
percentcocoabutterby
weightandwillensure
thatitwillmeltinyour
mouthandturntoliquid
whenyoumeltit.
Chocolatethatisnot
designatedascouverture
issimplylabeled
chocolate,orcoating
chocolate.Ithasmore
sugarandcontainssome
fatsotherthancocoa
butter,suchasvegetable
fatsandoilslikepalm
kernel,soybean,oramix
ofsimilartypesthatdo
nothavetheflavoror
propertiesofcocoa
butter.Cocoabutterisa
verycomplexfatthat
containsmorethan10
differenttypesoffat
crystalsthatmeltand
crystallizeatdifferent
temperatures.Becauseof
itscomplexityitcan’tbe
manufactured.
Sincethisrecipeisfora
darkchocolateganacheI
recommendusinga60
percentto70percent
darkchocolate
couverture.Whenyoubuy
chocolateyouwillnotice
acocoa(orcacao)
percentagenumberon
thepackage.The
percentageonthe
packageindicatesthe
