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Post by amydawng on Dec 12, 2022 8:10:24 GMT -5
My family dips a LOT of Christmas candy, using Peter's milk chocolate and also their burgundy dark chocolate. We've been using the Sous Vide to temper the chocolates, but as I search online, I find many different tempering temperature charts, but none specific to this brand of chocolate. Does anyone have advice on what temperature should the milk and then the dark chocolate should be heated to in order to melt the chocolate, then cooled to, and what is the ideal temperature working window for dipping chocolate centers so the chocolate doesn't go out of temper? How many degree variability does the working window have before the chocolate goes out of temper?
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