Tips chocolate

Making chocolate coating

To get a chocolate with a shiny finish when making chocolate tiered-cakes, it has to undergo several stages of temperatures. Each type of chocolate is different. That is why you will find hereafter the stages. You melt chocolate in abain marie. To cool it down it is better to work the chocolate with a metal spatula on a clean marble counter space.

Dark chocolate

Heat to
Reduce to
Reheat to
50°C
29°C
31°C


Milk chocolate

Heat to
Reduce to
Reheat to
40-45°C
26°C
29°C


White chocolate

Heat to
Reduce to
Reheat to
40°C
26°C
28°C

Link partners: Recette de cuisine - Accastillage bateau - Agence référencement - Décoration