Page 10 - Tester

Gambar 2.33. Pisau .............................................................................................. 18
Gambar 2.34. Sarung Tangan ................................................................................ 18

Gambar 2.35. Bowl Stainless ................................................................................. 18
Gambar 2.36. Ballon Whisk .................................................................................. 18

Gambar 2.37. Spatula ........................................................................................... 19
Gambar 2.38. Sauce Pan ....................................................................................... 19

Gambar 2.39. Meja Marmer ................................................................................. 19
Gambar 2.40. Scraper Stainless Steel ...................................................................... 19
Gambar 2.41. Thermometer ................................................................................. 19

Gambar 2.42. Stove .............................................................................................. 19
Gambar 2.43. Microwave ..................................................................................... 19

Gambar 2.44. Cetakan Praline dari Mika ............................................................... 19
Gambar 2.45. Cetakan Praline dari Silikon ............................................................. 19
Gambar 2.46. Cetakan Praline dari Akrilik ............................................................ 20

Gambar 2.47. Diping Fork ................................................................................... 20
Gambar 2.48. Cooling Rack ................................................................................. 20

Gambar 2.49. Piping Bag ..................................................................................... 20
Gambar 2.50. Tahap 1 Au Bain Mary .................................................................... 21

Gambar 2.51. Tahap 2 Au Bain Mary .................................................................... 21
Gambar 2.52. Tahap 3 Au Bain Mary .................................................................... 21

Gambar 2.53. Metode tablier............................................................................... 23
Gambar 2.54. Metode seeding ............................................................................. 23
Gambar 2.55. Metode ice bath ............................................................................ 23

Gambar 2.56. Cara Membuat Praline 2 ................................................................ 24
Gambar 2.57. Cara Membuat Praline 3 ................................................................ 25

Gambar 2.58. Cara Membuat Praline 4 ................................................................ 25
Gambar 2.59. Cara Membuat Praline 5 ................................................................ 25
Gambar 2.60. Cara Membuat Praline 6 ................................................................ 25

Gambar 2.61. Kemasan coklat dan permen coklat ................................................ 30
Gambar 2.62. Permen Coklat ................................................................................ 31

Gambar 2.63. Kegagalan 1 .................................................................................... 31
Gambar 2.64. Kegagalan 2 .................................................................................... 31
Gambar 2.65. Kegagalan 3 .................................................................................... 31

v | MODUL ELEKTRONIK COKLAT DAN PERMEN COKLAT