How to Temper Chocolate, with Chef Dominique Ansel

WELCOME TO MY TEST KITCHEN!
Let’s talk about tempering chocolate - the process of heating and cooling chocolate to form the proper crystallization in the cocoa butter, to achieve that smooth and shiny finish. Think of the outer shell of a chocolate truffle, with that crisp texture that “snaps” when you bite into it. Here, I’ll show you the tabling method, using a stone countertop to temper the chocolate and spread over a chablon (stencil) to create the shiny and crisp chocolate plaques for our éclairs. -- Chef Dominique Ansel #chocolate
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[@genevieverosedeguzman3496]

I just bought your book Sir, I am a fan Pharmacy background but loves to bake. Love your book.

[@TechTails]

.you are using a high fluidity chocolate...I do that with my my milk chocolate and its too thick regardless of temper. You are also using guitar sheets...those are not purely acetate...dude...come on