Choosing the product
Read the composition of chocolate suited to the recipe. Bars differ in sugar and melted fluidity. Dark chocolate does not automatically mean milk-free or trace-free.
Preparing and using it
Chop finely and warm gently in clean, dry equipment. Stir and let cool to lukewarm while still fluid before adding yolks. Prepare other components first.
Substitutions and adaptations
Cocoa powder cannot replace a bar weight for weight because composition differs. Milk chocolate changes sweetness and structure and may require new proportions.
Mistakes to avoid
Excess heat or unexpected water droplets can disrupt melting. Do not add burning-hot chocolate to yolks. Chilling will not smooth an already grainy mixture.
