Description
Emulsification of almond paste and chocolate to create a stable and flavorful sauce.
Technical
The technique involves heating the almond paste and chocolate to a temperature of around 40°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are the ratio of almond paste to chocolate and the cooling rate.
Culinary Significance
This technique is unique in that it uses a high ratio of almond paste to chocolate, resulting in a intense and flavorful sauce.
Science
Primary Reaction
emulsification
Parameters
Temperature
50°C optimal
40°C to 60°C range
Temperatures above 60°C can cause the chocolate to seize.
Time
20 minutes
10 minutes – 30 minutes
Equipment
Double boilerWhiskHeatproof bowl