Cost Breakdown

Critical Success Points

• • Heat the meringue to exactly 50 °C.
• • Soften the butter without melting it.
• • Incorporate the butter slowly to avoid separation.
• • Melt the chocolate without overheating.
• • Ensure the chocolate is at room temperature before adding.

Safety Warnings

• • The sugar syrup reaches 50 °C; handle with care to avoid burns.
• • Use the infrared thermometer from a distance to avoid burning yourself.
• • The melted chocolate is very hot; stir with a heat‑resistant spatula.