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Hands On Chocolate
64 Pastry & Baking North America
8. Stir well.
9. Add the melted E. Guittard 91% chocolate.
10. Cook while constantly stirring to 118˚C.
11. Cast into an oiled 12”x 16” frame.
12. When cooled remove from frame and Silpat
onto a cutting board.
13. Cut into desired shapes.
14. Wrap in cellophane.
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