Modo de uso
Temperagem do chocolate: para temperar o chocolate, observe: tempo, temperatura e movimento.
Corte em pedaços regulares 20 °C a 25°C.
Derreta em calor brando 45 °C a 50 °C.
Movimente a massa para esfriar 28 °C a 29 °C.
Pique o chocolate e divida em 3 partes iguais. Derreta duas partes em banho-maria mexendo sempre ou no micro-ondas à potência média (50%), retirando do micro-ondas e mexendo a cada 30 segundos. O chocolate deve atingir entre 45 °C e 50 °C.
Para abaixar a temperatura, passe o chocolate derretido para uma vasilha limpa e bem seca e adicione aos poucos a terceira parte reservada finamente picada, movimentando constantemente até que o chocolate esteja totalmente homogêneo e na temperatura correta de trabalho (28 °C – 29 °C).
Use a seguir para banhar ou moldar.
Durante todo o tempo, observe a temperatura e movimento o chocolate. Para maior segurança, use sempre um termômetro culinário.
INFORMAÇÃO NUTRICIONAL - Quantidade por porção de 25 g (1/20 barra) | ||
Valor energético | 134 kcal = 564 kj | 7%VD* |
Carboidratos | 13 g | 4%VD* |
Açúcares totais (g) | 3,6 g | ** |
Açúcares totais (%) | 0 g | ** |
Proteínas | 2,5 g | 3%VD* |
Gorduras totais | 8,1 g | 15%VD* |
Gorduras saturadas | 5,0 g | 23%VD* |
Gorduras trans | 0 | ** |
Fibra alimentar | 2,5 g | 10%VD* |
Sódio | 30 mg | 1%VD* |
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