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Post by jack123 on Aug 5, 2020 2:08:43 GMT -5
Hi All, Hope you are having a good day. I have seen an excellent video in Facebook about tempering chocolate created by Brad. Where in he explains to take the temperature of the chocolate liquor to 120 Fahrenheit and cool down to 80 Fahrenheit and reheat to 88 - 92. Does that holds true for Milk Chocolate and White Chocolate as well? Kindly help me. Thank you
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Post by Ben on Aug 10, 2020 11:13:06 GMT -5
The video is actually by Brad, not me. I edited your post to reflect that. To answer your question, milk & white chocolate should be rewarmed to a lower temperature--a quick google suggests they should be between 84 & 86F (although I always warm mine more than that).
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Post by jack123 on Aug 12, 2020 15:54:29 GMT -5
Hi Ben, Thank you so much for the edit and sorry about it. I got confused between you and brad, since you both look similar . In the coming week, I am going to make some milk chocolate and let you know how it went. BTW you guys are awesome by helping new chocolate makers to learn and grow. I appreciate.
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