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University of New Haven HTMG 2210 Chapter 20 1)What are the basic types of chocolate and their common uses in the pastry kitchen? 2
University of New Haven
HTMG 2210
Chapter 20
1)What are the basic types of chocolate and their common uses in the pastry kitchen?
2. Why must couverture chocolate be tempered? When is it not necessary to temper chocolate?
- Discuss the four methods for tempering couverture and discuss the precautions that must be taken when preparing the chocolate.
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