Sensation Coating and Finishing (Enrobage et Finition)
Coat the layered Palalin core and decorate the surface with a wave pattern.
Ingredients
Mille-feuille Praline Core
to taste
Extra-Bitter 61% Chocolate (Valrhona) (tempered)
to taste
Instructions
1
Environmental Control
Strictly control humidity (below 60%) and temperature. The first section (24-27°C) is used for core storage, coating, and decoration; the second section (16°C) is used for chocolate crystallization.
2
Tempering
About 1 hour before coating, temper the mille-feuille praline core at 24°C.
3
Mechanical Coating
Place the rectangles neatly and spaced on the conveyor belt; adjust the coating machine's air to create small waves on the chocolate surface. At the 16°C coating line exit, lift the chocolate with paper and transfer to aluminum trays. Stack in an alternating pattern and crystallize for 24 hours.
4
Manual Coating
Temper the chocolate. Using a dipping fork, completely dip each chocolate into the tempered chocolate, remove, tap against the side of the bowl to remove excess, and place on guitar paper. Crystallize at 16°C for 24 hours. Note: Mechanical coating is more suitable for creating wave decorations.
