A marble slab of 40x 30cm for tempering chocolate, but also suitable for rolling out fondant, dough or marzipan. By tempering chocolate it retains its shine and crispiness after melting. With a marble slab you can temper according to the 'tableer' methods.
It goes like this:
1. Melt the chocolate to approximately 45C (e.g. via au-bain-marie).
2. Pour about 2/3 of the melted chocolate onto the marble slab. The chocolate cools by constantly moving the chocolate with a spatula. Do this until the chocolate has cooled to 27C.
3. Then combine both parts of chocolate in a container and stir well. The chocolate should now be about 31.5C.
4. It is important that you stir the chocolate well.
5. The chocolate has been tempered and is ready for processing!
Specification:
- Marble slab dimensions: 40 x 30 x 1.4 (h) cm.
- Material: marble
- Weight: approximately 5.65 kg
- Colour: Grey