Tempering Chocolate - sounds like a beautiful process, right?🍫 In theory - yes. In practice, not always that smooth. Tempering gives chocolate its beautiful shine and satisfying snap. It’s all about controlling the crystallization of cocoa butter - creating a stable structure that keeps chocolate glossy and crisp even at room temperature. Without tempering, chocolate turns dull, soft, or gets those white streaks called fat bloom. Common mistakes to watch out for 1️⃣ Overheating - destroys the s
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Tempering Chocolate - sounds like a beautiful process, right?🍫 In theory …
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Grab my free guide and learn how to temper chocolate for yourself. ➡️Follow and I’ll show you how easy it is to work with chocolate and build a home based business if that is what you desire. ➡️This method of tempering is the tabletop method. I often temper in different ways according to the stock I have in hand. If I already have pre-melted chocolate that I need to use up then I use the tabletop method. If a marble countertop isn’t available I use the seed method. If I have new callets to use t
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