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Post by chocolatemountain on Jan 9, 2010 18:23:38 GMT -5
Hi, How do you temper the chocolate properly, without a tempering machine, so that the chocolate still snaps and is still glossy? We have seen in chocolate factories where they pour it onto a granite slab and smoothen it out to lower the temperature. Is that the right way to do it?
Thanks, Chocolate Mountain
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Post by itsallaroundyou on Jan 9, 2010 20:04:12 GMT -5
check you the thread "troubleshooting tempering" just a few posts down. loads of info there. also, john gives a pretty good how to temper article on the main chocolate alchemy site.
good luck
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Post by chocolatemountain on Jan 10, 2010 23:35:00 GMT -5
Thanks for the help. We'll check the posts at you suggested.
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