Tempering: Introduction to Tempering Chocolate Tutorial Tempering: Introduction to Tempering Chocolate
Using Colored Cocoa Butter: Tempering Cocoa Butter Tutorial Using Colored Cocoa Butter: Tempering Cocoa Butter
Molded Product is dull or discolored Troubleshooting Finished molded product has streaks, fingerprints and other visual imperfections on the surface. Molded Product is dull or discolored
Fat Bloom Troubleshooting Chocolate products that have grey or white greasy-feeling streaks on the surface may be exhibiting fat bloom. Fat Bloom