French vs Belgian Chocolates

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Questions and Answers

¿Cuáles son las dos técnicas principales para hacer chocolates y en qué se diferencian?

¿Qué temperatura se utiliza para la técnica belga y qué empresa utiliza esta técnica?

¿Qué es lo más destacado del chocolate en términos de sabor y qué parte del chocolate es la base?

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Study Notes

  • There are two main techniques for making chocolates: French and Belgian.
  • The French technique involves making the filling first and then covering it in chocolate.
  • The Belgian technique involves tempering the chocolate and pouring it into molds to create a thin layer.
  • Once the chocolate has hardened, the fillings are added.
  • Finally, the chocolates are covered with a final layer of chocolate.
  • La Marcona uses the Belgian technique.
  • The temperature of the chocolate for the Belgian technique varies between 28° and 32° C.
  • The end result is a delicious and delicate chocolate that melts in your mouth.
  • The filling is the highlight of the chocolate.
  • The final layer of chocolate is the bottom of the chocolate.

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