Chocolate 201 – tempering technique
Chocolate 201 – tempering technique
If you have ever eaten homemade chocolates which are glossy, and the chocolate snaps easily and doesn't melt at room temperature, that chocolate has been tempered. To obtain this glorious substance, it requires that you heat the chocolate, cool it, and heat it again; the catch is that each step requires a different temperature, and that temperature…
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Tempering chocolate: tabliering method
Tempering chocolate: tabliering method
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