Page 10 - E-Modul Coklat dan Permen Coklat Untuk SMK Kuliner Fase F

Gambar 2.31. Bahan toping .................................................................................. 17
Gambar 2.32. Measuring cup ................................................................................ 18

Gambar 2.33. Timbangan Bahan ........................................................................... 18
Gambar 2.34. Chopping Board ............................................................................. 18

Gambar 2.35. Pisau .............................................................................................. 18
Gambar 2.36. Sarung Tangan ................................................................................ 18

Gambar 2.37. Bowl Stainless ................................................................................. 18
Gambar 2.38. Ballon Whisk .................................................................................. 18
Gambar 2.39. Spatula ........................................................................................... 19

Gambar 2.40. Sauce Pan ....................................................................................... 19
Gambar 2.41. Meja Marmer ................................................................................. 19

Gambar 2.42. Scraper Stainless Steel ...................................................................... 19
Gambar 2.43. Thermometer ................................................................................. 19
Gambar 2.44. Stove .............................................................................................. 19

Gambar 2.45. Microwave ..................................................................................... 19
Gambar 2.46. Cetakan Praline dari Mika ............................................................... 19

Gambar 2.47. Cetakan Praline dari Silikon ............................................................. 19
Gambar 2.48. Cetakan Praline dari Akrilik ............................................................ 20

Gambar 2.49. Diping Fork ................................................................................... 20
Gambar 2.50. Cooling Rack ................................................................................. 20
Gambar 2.51. Piping Bag ..................................................................................... 20

Gambar 2.52. Tahap 1 Au Bain Mary .................................................................... 21
Gambar 2.53. Tahap 2 Au Bain Mary .................................................................... 21

Gambar 2.54. Tahap 3 Au Bain Mary .................................................................... 21

Gambar 2.55. Metode tablier............................................................................... 23
Gambar 2.56. Metode seeding ............................................................................. 23

Gambar 2.57. Metode ice bath ............................................................................ 23
Gambar 2.58. Cara Membuat Praline 2 ................................................................ 24

Gambar 2.59. Cara Membuat Praline 3 ................................................................ 25
Gambar 2.60. Cara Membuat Praline 4 ................................................................ 25

Gambar 2.61. Cara Membuat Praline 5 ................................................................ 25
Gambar 2.62. Cara Membuat Praline 6 ................................................................ 25
Gambar 2.63. Kemasan coklat dan permen coklat ................................................ 30

Gambar 2.64. Permen Coklat ................................................................................ 31
Gambar 2.65. Kegagalan 1 .................................................................................... 31

v | MODUL ELEKTRONIK COKLAT DAN PERMEN COKLAT