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Post by chocoloco on Apr 13, 2006 8:40:08 GMT -5
hi everyone: I am a new maker of chocolate. i think how to temper the chocolate is very important. can any one tell me what is the perfect temperature for chocolate? how can i temper it ? From some experiments, i found that i have to turn down the gas in order to prevent overheating. Can any one gives me some tips for the tempering? for example :when should i turn down the gas to make the chocolate shine and smooth? thanks
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Post by Alan on Apr 13, 2006 8:56:50 GMT -5
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