The art of french pastry phần 720
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slightlywarmarea
(between75°F/23.8°Cand
80.6°F/27°C)for1hour,
untilthechocolate
softensalittlebutdoes
notmelt.Standtheblock
onitssideandrunahair
dryerovertheopposite
sideonceonlowheat.
Peeloffcurlsbyrunninga
vegetablepeeleralong
thewarmedside.Theidea
istosoftenthechocolate
butnottomeltit;then
youshouldbeableto
makespiralcurls.Ifit
comesoffinshavingsitis
notwarmenough;runthe
hairdryeroverthe
chocolateasneeded.
Nevertouchthecurlswith
yourhands,astheyare
warmerthanthe
chocolateandwillcause
ittomelt;thebestwayto
pickthemupiswitha
largespoonoranoffset
spatula.Placethecurlson
asheetpanandputthem
inacoolplace.Awine
coolerisideal,thebest
placethereistostore
chocolate.Aftermakinga
fewcurls,ifthechocolate
ishard,rotatetheblocka
quarterturnandmakea
curlonanotherside.The
outsidewillstillbewarm
enoughforcurls.The
curlscanbekeptfor
weeksinacoolplace
aftertheyaremade.
METHOD2
Thisisjustavariationof
theabovemethod.Letthe
chocolateblockwarmup
inaslightlywarmroomas
instructedabove.Place
theblockflatonthetable
andrunthehairdryer
overitonceonlowheat;
usethesharpedgeofa
roundcookiecutterto
scrapethetop.You
shouldbeabletomake
beautifulandverycurvy
curlsusingthismethod.
METHOD3:USING
TEMPEREDCHOCOLATE
Youneedaminimumof
100gramsofchocolate
forthismethod.Seethe
sectionontempering
