The art of french pastry phần 721
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chocolate.Temperyour
chocolateand,usingan
offsetspatula,spreadit
1/16inchthickonagranite
ormarblecounter.Spread
itbackandforthusinga
rockingmotionofyour
wrist,asifyouwere
paintingawall(Icallitthe
wax-on,wax-offmotion),
untilthechocolatestarts
tosetup.Atthispointthe
chocolateshouldlose
someofitsdarkcoloras
thefatcrystallizesonthe
table.Wait2fullminutes.
Usingalargeround
cookiecutter,scrapethe
surfaceofthechocolate,
scrapingtowardyou.If
thechocolatecurlsup,it
isready.Ifitdoesnot,itis
probablytoosoftandyou
shouldwaitanother
minuteortwo.This
methodcanbeusedwith
milk,dark,orwhite
chocolatecouverturebut
itrequiresmorepractice
thanthefirstversion.Ilike
touseittomakegiant
curlsthataresocurvyyou
couldplacesauceinthem
onaplateddessert.
ACKNOWLEDGME
Ihavewantedtowritethis
bookformorethantwenty
years,butIcouldneverget
toitbecauseIwassobusy
openingandrunningthe
FrenchPastrySchool.
FinallyIgottoit,andnow
thatitisdoneIwantto
makesuretoacknowledge
allofthepeoplewhohave
helpedmedirectlyand
indirectlyinmycareer.
Therecipes,advice,tricks,
andcommentsinthisbook
comefrommydeepest
roots,andtherehavebeen
manypeoplealongtheway
whohavehelpedmetoget
towhereIamnow.Iwill
