What You Need to Know
Involves spreading molten chocolate on a marble slab to promote nucleation of Form V beta crystals (melting point 34-35°C) while avoiding unstable Form IV. Shear forces from spreading align triglycerides (POP, POS, SOS) for snap and gloss.
Essential for creating chocolate with proper snap, sheen, and heat resistance in artisanal applications where machines aren't available.
Key Parameters
Temperature
31°C
27°C - 32°C
Time
8 minutes
5 minutes - 15 minutes
Equipment
Marble slab (minimum 3cm thickness)Metal scraperInfrared thermometer
Steps
- 1.
Hand-dipped truffles (Parisian chocolatiers): Creates thin, even coating shells
- 2.
Chocolate curls (Classical French pastry): Allows precise thickness control
The Science
Primary Reaction
Polymorphic crystallization of cocoa butter