How Do You Temper Chocolate Using A Marble Slab?
Tempered chocolate is crucial for superior tasting ganache, syrup, or any elegant chocolate dessert. The best way, the ole stand by to temper chocolate after melting is on a smooth marble slab. The marble slab with a one inch thickness, a large bowl and a large but thin scraping utensil are all that is needed to temper chocolate… oh yeah, and about 5 lbs of high quality melted chocolate! Pour about half of the melted chocolate onto the marble slab. Keep the remaining chocolate in a large bowl nearby. Spread the chocolate onto the marble slab with the flat utensil and allow to cool about 30 – 60 seconds, until your hand held above the chocolate feels no warmth. Work quickly with the flat utensil to spread and fold the chocolate on the marble slab to cool evenly, taking care that no air bubbles form. You are finished with this step when the chocolate resembles cake batter. Place back the chocolate from the marble slab into the bowl with the remaining chocolate. Do not add any small pie
