24 minutes ago, pastrygirl said:Well, once you guys figure out how Cedric Grolet manages to circumvent the laws of thermodynamics and bend the properties of cocoa butter to his will, do let me know, it'll be handy in summer when I'm trying to temper chocolate in my 90F kitchen.
🙄 oh come on.
i think you guys are overestimating how quickly a ball of chocolate that's been in the freezer for hours is going to melt, to be frank. my guess is that if this uses the hot sugar dip, some of it very quickly hardens on contact. it's not a sustained exposure.
i don't know what else it could be unless he's doing something like glazing it with a transparent glaze and pouring ln2 over it.
