Scott wrote:

>In article >,
> "H. W. Hans Kuntze" > wrote:
>
> =20
>
>>2. On a cold table or marble surface pour 2/3 of the melted chocolate=20
>>onto the cold table. Spread out the chocolate mass and work with a=20
>>spatula until the temperature of the chocolate is approximately 80=B0 F=
=20
>>(27=B0 C).
>> =20
>>
>
>How do you estimate the temperature? I was wondering if the chocolate=20
>layer is too thin for a either a candy or probe thermometer to work.
>
Augenmass & Handgewicht, Scott.

The experience and viscosity will tell you.
The warmer the couverture, the thinner.
At 80=B0 F it starts to get thick. Time to reheat to working temp (no hot=
=20
lips) and start using.

There are no pastry chefs running around with thermometer when tabling=20
couverture for tempering.

As you already noted & observed, it would be impossible. :-)

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20