yumi
Neophyte
Posts: 1
|
Post by yumi on Dec 21, 2014 10:42:32 GMT -5
The Valrhona chocolate I plan to use for tempering has a tempering curve starting with 131F. Isn't this almost 10 degrees higher than most recommended melting temps to get rid of crystals? Aren't you in danger of burning/ruining the chocolate? Is this just Valrhona? This is for their Extra Bitter bittersweet (61%). Thank you.
|
|
|
Post by Sebastian on Dec 22, 2014 8:04:02 GMT -5
that high temperature it to ensure you 'erase' the memory (i.e. melt out all the crystals) so you begin with a clean slate. I'm assuming the subsequent steps involve cooling it down to about 80F and then rewarming it up to about 88F?
|
|