Chocolate Technique: What would you like to learn more about?
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Tech Help, Tips, Tricks, & Techniques
Paul here. Chef Rubber.Chef Rubber get many requests on 'how to....' The item we find interesting is the lack of understanding of the different types of 'levels' of equipment used for different techniques. as an example, One simple can not use a small compressor to spray large show pieces. additionally, 'HOME DEPOT" compressors are not food grade as the oil travels through the line to lube the construction type tool. Chef Rubber offers medical grade compressors with moisture traps and components to avoid such circumstances. it is also quite interesting the misunderstanding of tempering. one does NOT temper couverture, you temper the cocoa butter contained there in. Also the lecithin in the ingredient of couverture, one tenth of a percent, is a great emulsifier and aids in the tempering process. some couverture manufactures try to imply 'pure premium' because they have taken it out. i hope the book is a success and when published Chef Rubber would like to offer it!kind regards,Paul
