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Post by neysachocolate on May 25, 2010 23:10:13 GMT -5
Hi,
I have been making soy milk chocolate and tempering by following milk choc tempering directions. I have been having issues (not working) I am wondering if I should be tempering by following dark choc tempering directions? Does anyone have advice on tempering soy milk choc?
Thank you
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Post by Sebastian on Jun 1, 2010 13:27:19 GMT -5
Need your approximate formulation to be helpful. More than likely it's simply your technique or your environment. Theoretically, it'll temper exactly the same as dairy milk chocolate (sans the milk fat).
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