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Post by LLY on Jun 28, 2016 4:13:46 GMT -5
I make a dark batch yesterday and when the temperature drop slowly to 28C, I open the Santha again until the temperature was 31.5C, I mold the chocolate in a room with air-conditioner and a fan, usaully it work great but this time the result was different and I think that the tempering was not as good as other times. Can you pinpoint on the problem? Thank's
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