Original Beans chocolates consistently
are preferred by the best chefs around the world.
Tempering on a marble worktable
Melt the chocolate in a bain-marie or in a melting tray. Pour 2/3 of the melted chocolate onto a cool marble worktop (at an ambient temperature of ±20°C). Keep the mass tempered by constantly working it with a palette knife and a triangular spatula.
Continue until the chocolate begins to thicken: crystallisation takes place. Pour the pre-crystallised chocolate into the remaining melted chocolate and stir it until you obtain a homogeneous mass.
The chocolate is now ready to be processed. However, if the chocolate is too thick, heat it until the mass is more liquid once again while remaining pre-crystallised. Take a sample: push the point of a knife into the chocolate. If it is perfectly tempered, the chocolate will harden in an equal manner in 3 minutes at an ambient temperature of ± 20°C.