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Post by jwalter on Nov 20, 2014 19:31:31 GMT -5
My attempt at tempering my first batch of chocolate was a major FAIL. The 70% dark was going well until I put it in the Rev2 a bit unprepared. I had nothing to seed with & I really didnt know how to use the Rev 2. My chocolate tastes pretty good but doesnt look too attractive.
Is it OK to try to temper the same chocolate again or do you only get one shot at it?
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Post by Ben on Nov 21, 2014 10:26:43 GMT -5
Yep, it's ok. You can just keep remelting and retempering until you get it right.
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Post by jwalter on Nov 23, 2014 20:04:17 GMT -5
Great thanks
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