4. Step 1a: Sanitation of Table
Sanitize your table
using the sanitizing
solution located on
the chemical Rack.
Let the solution sit on
the table for 1-3
minutes.
5. Step 1b: Sanitation of Table
After 1-3 minutes,
wipe down the table
with paper towels
6. Step 2: Description of Chocolate
The chocolate that is being
used to temper in the case
is Milk Chocolate.
Milk chocolate is made
with Chocolate Liquor,
Sugar, Extra cocoa butter,
dried or condensed milk,
vanilla, and lecithin.
The first temperature of
the chocolate, right out of
the chocolate warms has to
be 115˚F.
7. Step 3: Pouring Chocolate
Pour 2/3 of un-
tempered chocolate in
the center of the table.
See last slide for tips
8. Step 4: Cleaning the bowl
Stop pouring at 2/3
Make a “L” shape
with your index and
thumb.
9. Step 5: Spreading the Chocolate
Spread the chocolate
thinly on the table.
10. Step 6: Scarping towards the center
Scrape the chocolate
towards the center of
the table using _____
and your off set.
11. Step 7: Gathering of Thicken Chocolate
Push thickened
chocolate to the “open”
edge of the table.
12. Step 8: Dispensing tempered chocolate into warm chocolate
Push all the
chocolate into the 1/3
of warm chocolate
that was left in the
bowl
13. Step 9: Mixing both chocolate
Mix together both
chocolates with the
scapula until
incorporated
14. Step 10: Check Temperature with thermometer
Check the
temperature using a
thermometer. The
temperature should
be 88˚F in order for
the chocolate to be
considered tempered.
But it can drop as
low as 3 degrees and
still be tempered
15. Step 11: Check setting
Check the setting
using a test strip.
Dip the strip in to the
chocolate and pull it
up and down motion.
Place the strip on top
of another paper.
16. Step 12: Reheat using the oven
Reheat chocolate by
placing the bowl in the
oven, shutting the
door carefully (so that
you don’t shut off the
piolet light), and turn
the fan.
Let it go for about 20
seconds intervals until
its desired consistency
17. Step 13: Reheat using the heat gun
To reheat using a
heat gun, turn on the
heat gun to on high.
Hold it above the
chocolate at about
8inches away, stir the
chocolate while
mixing.
18. Step 14: Reheat using hot chocolate
Using a ladle, pour
more chocolate in to
the bowl until desires
consistency and
temperature is
achieved.
19. Step 15: Checking viscosity
Check the viscosity
by mixing the
chocolate and then
picking up the
scapula and seeing
how fast the
chocolate falls back
into the bowl.
21. Step 1: Frame Set up
Place a piece of
parchment paper on a
plexy glass sheet, and
wrap it with plastic
wrap.
Tape down the bars
so that the tape is on
the outside.
22. Step 2a: Spreading the Filling
Pour the filling all over
the inside of the frame.
Using an off set
Spachula, spread the
filling to the corners
Using another metal rod,
spread the filling evenly
throughout the frame by
making a jumping
motion
23. Step 3: Removing Bars
Remove the bars by
removing the tape
first, then cutting
along the bars.
25. Step 4: Pre- Coating
Pour about ¾ ladle into a bowl.
Using a rubber spatula, scope the
spatula half way full, and pour it in
the middle of the filling.
Scope some more and pour it on the
end.
Using an off set spatula spread the
chocolate evenly over the whole
surface. By doing this your spot
tempering the chocolate
Flip over the filling by a piece of
parchment paper, overlapping the
one with filling on it.
Lift the parchment paper with the
filling on it and flip over the new
on.
Repeat the first 3 bullets in order to
pre-coat the other side.
26. 5: Making the Template
In order to make a praline,
you have to make a
template.
Start off by lining up a
small piece of cardboard to
the 1inch mark.
Count the line until you
reach 13.
Using an xacto-knife make
a line that’s about 1 inch
long, then cut at an angle
27. Step 6: Marking the Filling
Rotate the filling so that
its portrait.
Using a paring knife , line
up the template against it
Move the paring knife to
the other side and make a
line.
Make sure the line is
about 1/8 inch away from
the border of the filling
29. Step 7: Cutting Filling
Line up the top incision
to the bottom one and
cut straight down, in
order to make “sticks”
Rotate to orientation,
and repeat step 6 , and
cut.
Wipe the knife using
folded paper towels
after every cut
30. Step 8: Set up of Dipping Station
If your right handed,
your un-dipped filling
is to your left, the
tempered chocolate is
in the center and the
dipped fillings are to
your right.
32. Step 9: Dipping Procedure
Drop the filling pretty
side down in the filling.
Place you fork on filling
and rotate so that the
pretty side it now up.
Using a poking motion,
dip the praline until the
top is smooth.
Bounce the filling up
and down, while
simultaneously moving
to the back of bowl.
33. Step 10: Placement of Dipped Praline
To place the praline, let it
slide of the fork until it
catches the paper.
When the praline it
touching the paper, place
on the paper and slide it
off.
Before removing the fork
completely, push the
praline back so that no
feet are formed.
34. Step 11: Decoration of Praline
To decorate the
praline, just lightly
touch the top with
your dipping fork.
Lift if up and pull
back.
37. Tips for Table Tempering
Tips for Pouring (Step 3) :
1. Make the chocolate is at
115˚F before pouring over
table
2. Not sure how much is 2/3?
Divide you un-tempered in to
bowls. One holding 2/3 that is
going to be poured on the
table, and the other 1/3 in a
larger bowl
Tips for Scraping (Step 6):
1. Make sure to clean
the spackle knife
using your off set
spatula after every
scrape towards the
center