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Post by chocolover27 on Aug 19, 2021 16:41:38 GMT -5
Hello everyone,
As a chocolate intermediate, I had my share of (good and bad) experiences working with chocolate. Being a home baker, I often wonder how one could maintain the ideal working room temperature, which I believe, and I could be wrong, is 63 F - 65 F. Say, I would like to make a batch of bonbons/molded chocolates or make chocolate feathers or some chocolate decorative(s). But the room temperature is 70 F- 75 F. Is there a solution to address this issue? Would having a mini portable air conditioner work? I would love to read what other members here have to say. Any advice or suggestions would be much appreciated.
Thanks in advance, S
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Post by Ben on Aug 20, 2021 7:16:19 GMT -5
63-65F is pretty cool. My room is generally 68-70F. If the room's too warm, my guess is that the only option is more air conditioning. Crank up the home AC or add a supplemental unit (window or portable).
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