|
Post by Ben on Aug 21, 2019 12:20:08 GMT -5
If the only variable that changed was that you reduced the time in the fridge, I suggest to try it again putting them in the fridge for an hour and see if it works again before changing anything else.
|
|
|
Post by snowghost on Aug 23, 2019 3:17:38 GMT -5
Here is the link for you. Don't worry about wasting callets. Just because it's not tempered right the first time you can always remelt all of it and try again (provided you haven't added anything to it). My record for consecutive failures when I was first starting was 40. I truly sucked at it and almost gave up. Hang in there. You'll get it. www.facebook.com/SoChoklat/videos/1132903850118884/Cheers Brad Thanks for the video Brad, that looks rather professional! I do indeed re-melt the cocked-up results, but for every new attempt, I need fresh (tempered) Callebaut or Valrhona callets again as a seed (250g melt, 50g seed), don't I? No. There is no seed involved in that bowl method. Just do exactly as Brad does in the video. Use the same silly freedom scale, not the modern sensible one that all cultured countries use.
|
|