What You Need to Know
The technique involves heating the chocolate and cream to a temperature of around 40°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are the ratio of chocolate to cream and the cooling rate.
This technique is unique in that it uses a high ratio of chocolate to cream, resulting in a intense and flavorful sauce.
Key Parameters
Equipment
copper bain-mariewooden spatulamarble slabdigital thermometer
Steps
- 1.
Tuscan Chocolate Fondue (Florence, Italy): Creates the velvety base for dipping fruits
- 2.
Etruscan Hot Chocolate (Ancient Etruria): Forms the emulsion for drinking chocolate
- 3.
Siena Chocolate Tartufo (Siena, Italy): Provides the smooth center for truffles
The Science
Primary Reaction
emulsification