{"id":1058,"date":"2014-01-13T10:51:54","date_gmt":"2014-01-13T08:51:54","guid":{"rendered":"http:\/\/delph-in-cook.fr\/?p=1058"},"modified":"2014-01-13T10:51:54","modified_gmt":"2014-01-13T08:51:54","slug":"courbes-de-temperage-du-chocolat","status":"publish","type":"post","link":"https:\/\/delph-in-cook.fr\/?p=1058","title":{"rendered":"COURBES DE TEMPERAGE DU CHOCOLAT"},"content":{"rendered":"<p>Je suis certaine que vous vous \u00eates d\u00e9j\u00e0 demand\u00e9 comment les chocolatiers faisaient pour avoir des bonbons en chocolat bien brillants n&rsquo;est-ce pas ?<\/p>\n<p>Moi aussi !<\/p>\n<p>Comme je suis une sorci\u00e8re curieuse, je me suis gliss\u00e9e subrepticement dans un atelier de chocolat afin d&rsquo;en d\u00e9couvrir les myst\u00e8res et secrets&#8230;<\/p>\n<p>Et comme je suis gentille, je vais partager avec vous mes d\u00e9couvertes :<\/p>\n<p>&nbsp;<\/p>\n<p>Le chocolat doit \u00eatre temp\u00e9r\u00e9 pour confectionner l\u2019enrobage des bonbons de chocolat, r\u00e9aliser des d\u00e9cors en \u00a0chocolat.<\/p>\n<p>Il est important de respecter les courbes de temp\u00e9rage pour obtenir un chocolat bien lisse et brillant.<\/p>\n<p>Il faut choisir des chocolats de couverture, contenant au minimum 32% de beurre de cacao.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Chocolat noir : 50\/55\u00b0 puis 28\/29\u00b0 et 31\/32\u00b0<\/li>\n<li>Chocolat au lait : 45\/50\u00b0 puis 27\/28\u00b0 et 29\/30\u00b0<\/li>\n<li>Chocolat blanc et la couverture couleur : 45\/50\u00b0 puis 26\/27\u00b0 et 28\/29\u00b0<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Faire fondre le chocolat (dans un saladier en inox ou ne craignant pas les chocs thermique) au bain-marie jusqu\u2019\u00e0 ce qu\u2019il atteigne la temp\u00e9rature d\u00e9sir\u00e9e (faire attention au placement du thermom\u00e8tre de cuisson qui doit \u00eatre plac\u00e9 au centre du chocolat et ne doit surtout pas toucher le fond ou les bords du saladier, ce qui fausserai la temp\u00e9rature.<\/p>\n<p>D\u00e9poser alors\u00a0 le saladier dans un bain marie d\u2019eau froide additionn\u00e9e de gla\u00e7ons, et faire rapidement descendre la temp\u00e9rature en remuant sans cesse, jusqu\u2019\u00e0 ce qu\u2019il atteigne la bonne temp\u00e9rature.<\/p>\n<p>\u00d4ter\u00a0 le saladier du bain-marie froid et le remettre sur le bain-marie chaud pour remonter jusqu\u2019\u00e0 la bonne temp\u00e9rature.<\/p>\n<p>Et voil\u00e0, le chocolat est pr\u00eat pour enrober, cr\u00e9er des d\u00e9cors selon les envies.<\/p>\n\n\t\t\t\t<div class=\"mr_social_sharing_wrapper\">\n\t\t\t\t<!-- Social Sharing Toolkit v2.2 --><span class=\"mr_social_sharing\"><a class=\"mr_social_share_facebook\" href=\"\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D1058&amp;t=COURBES+DE+TEMPERAGE+DU+CHOCOLAT\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/facebook.png\" class=\"nopin\" alt=\"Share on Facebook\" title=\"Share on Facebook\"\/><\/a><\/span><span class=\"mr_social_sharing\"><div class=\"g-plusone\" data-size=\"medium\" data-annotation=\"none\" data-href=\"https:\/\/delph-in-cook.fr\/?p=1058\"><\/div><\/span><span class=\"mr_social_sharing\"><a class=\"mr_social_share_myspace\" href=\"http:\/\/www.myspace.com\/Modules\/PostTo\/Pages\/?t=COURBES+DE+TEMPERAGE+DU+CHOCOLAT&amp;u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D1058\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/myspace.png\" class=\"nopin\" alt=\"Share on Myspace\" title=\"Share on Myspace\"\/><\/a><\/span><span class=\"mr_social_sharing\"><a rel=\"nofollow\" class=\"linksalpha_button linksalpha_link\" href=\"\/\/www.linksalpha.com\/social\/mobile\" data-url=\"https:\/\/delph-in-cook.fr\/?p=1058\" data-text=\"COURBES DE TEMPERAGE DU CHOCOLAT\" data-desc=\"Je suis certaine que vous vous \u00eates d\u00e9j\u00e0 demand\u00e9 comment les chocolatiers faisaient pour avoir des bonbons en chocolat bien brillants n'est-ce pas ? Moi aussi ! Comme je suis une sorci\u00e8re curieuse, je me suis gliss\u00e9e subrepticement dans un atelier de chocolat afin d'en d\u00e9couvrir les myst\u00e8res\" data-image=\"\" data-button=\"\">\n\t\t\t\t\t<img decoding=\"async\" src=\"\/\/www.linksalpha.com\/images\/social_share_button.png\" alt=\"Share\" class=\"linksalpha_image\" \/>\n\t\t\t\t\t<\/a><script type=\"text\/javascript\" src=\"\/\/www.linksalpha.com\/scripts\/loader_iconbox.js?v=2.4\"><\/script><\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>Je suis certaine que vous vous \u00eates d\u00e9j\u00e0 demand\u00e9 comment les chocolatiers faisaient pour avoir des bonbons en chocolat bien brillants n&rsquo;est-ce pas ? Moi aussi ! Comme je suis une sorci\u00e8re curieuse, je me suis gliss\u00e9e subrepticement dans un atelier de chocolat afin d&rsquo;en d\u00e9couvrir les myst\u00e8res et secrets&#8230; Et comme je suis gentille,<a class=\"rmore\" href=\"https:\/\/delph-in-cook.fr\/?p=1058\">&nbsp;&nbsp; Read More &#8230;<\/a><\/p>\n\n\t\t\t\t<div class=\"mr_social_sharing_wrapper\">\n\t\t\t\t<!-- Social Sharing Toolkit v2.2 --><span class=\"mr_social_sharing\"><a class=\"mr_social_share_facebook\" href=\"\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D1058&amp;t=COURBES+DE+TEMPERAGE+DU+CHOCOLAT\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/facebook.png\" class=\"nopin\" alt=\"Share on Facebook\" title=\"Share on Facebook\"\/><\/a><\/span><span class=\"mr_social_sharing\"><div class=\"g-plusone\" data-size=\"medium\" data-annotation=\"none\" data-href=\"https:\/\/delph-in-cook.fr\/?p=1058\"><\/div><\/span><span class=\"mr_social_sharing\"><a class=\"mr_social_share_myspace\" href=\"http:\/\/www.myspace.com\/Modules\/PostTo\/Pages\/?t=COURBES+DE+TEMPERAGE+DU+CHOCOLAT&amp;u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D1058\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/myspace.png\" class=\"nopin\" alt=\"Share on Myspace\" title=\"Share on Myspace\"\/><\/a><\/span><span class=\"mr_social_sharing\"><a rel=\"nofollow\" class=\"linksalpha_button linksalpha_link\" href=\"\/\/www.linksalpha.com\/social\/mobile\" data-url=\"https:\/\/delph-in-cook.fr\/?p=1058\" data-text=\"COURBES DE TEMPERAGE DU CHOCOLAT\" data-desc=\"Je suis certaine que vous vous \u00eates d\u00e9j\u00e0 demand\u00e9 comment les chocolatiers faisaient pour avoir des bonbons en chocolat bien brillants n'est-ce pas ? Moi aussi ! Comme je suis une sorci\u00e8re curieuse, je me suis gliss\u00e9e subrepticement dans un atelier de chocolat afin d'en d\u00e9couvrir les myst\u00e8res\" data-image=\"\" data-button=\"\">\n\t\t\t\t\t<img decoding=\"async\" src=\"\/\/www.linksalpha.com\/images\/social_share_button.png\" alt=\"Share\" class=\"linksalpha_image\" \/>\n\t\t\t\t\t<\/a><script type=\"text\/javascript\" src=\"\/\/www.linksalpha.com\/scripts\/loader_iconbox.js?v=2.4\"><\/script><\/span><\/div>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[568],"tags":[],"class_list":["post-1058","post","type-post","status-publish","format-standard","hentry","category-trucsastuces"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3Adwb-h4","_links":{"self":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/1058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1058"}],"version-history":[{"count":1,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/1058\/revisions"}],"predecessor-version":[{"id":1059,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/1058\/revisions\/1059"}],"wp:attachment":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}