Atemperar el chocolate | Chocolate Valrhona
Atemperar el chocolate | Chocolate Valrhona
May 26, 2021
valrhona.com
[VALRHONA SCHOOL RECIPE] The chocolate macaroon is everyone's favorite: it's also the most delicious. Succumb for the L'École Valrhona recipe: -Cook the large amount of sugar and water at 118ºC, then pour over the first amount of whisked egg whites with the small amount of caster sugar. -Shape until almost completely cool and add food coloring. -Sift together the almond powder, icing sugar and cocoa powder. -Mix the second quantity of unmounted egg whites then the meringue. -Macaronner then conv
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 Elevate your chocolate and pastry skills with Valrhona! Join us on @valrhona for exclusive recipes, hands-on events & endless inspiration. Learn the art of chocolatiering from passionate experts and elevate your culinary game. Be part of our community today! #ValrhonaChocolateLove | Valrhona | Facebook
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1.5K views · 85 reactions | #TheValrhonaEssentials Watch this new lesson “The Essentials – Chocolate cream” with L’Ecole Valrhona Pastry Chef‍Thierry Bridron to learn how to make a perfect chocolate cream and use it in your creations. Watch the full video on our Youtube channel: youtu.be/xY-udCvKpxE | Valrhona | Facebook
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[RECIPE-VALRHONA SCHOOL] L'École Valrhona offers you its great chocolate classic : the soft flowing heart created from Taïnori 64% chocolate. -Mix the eggs and the sugar, -Add the melted chocolate and butter mixture then the flour, -Book in the fridge for about 12 hours, -Paint the circles, -Bake at 190 ° C for 7 to 9 minutes. Good tasting ! 🍫 | Valrhona
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