Este es el método de atemperado al que recurren muchos chefs: domínelo para obtener los mejores resultados tanto si está creando una decoración como si está moldeando conchas.
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Comments
Enviado por Lubna Salem el Fri, 03/28/2025 - 03:37
Thank you chef russ for the amazing tutorial. I have one issue I dont have microve but I do have the chockate pan electronic is that will be ok
Enviado por Shana Brownell el Sat, 03/15/2025 - 17:30
I was so confused on the tempering process! I watched so many videos online and most are all different temperatures. I am curious on the tempering process for white chocolate as well. This video helped a lot with regular chocolate.
Enviado por Miranda K - Ch… el Tue, 03/18/2025 - 19:53
In reply to I was so confused on the… by Shana Brownell
Hi, Shawna.
You are correct - each different type of chocolate has specific temperatures needed for proper crystallization. The method remains the same regardless of the type of chocolate you are using. You'll find information about tempering plus crystallization curves for Dark, Milk, White, Ruby, and Gold chocolates here: https://www.chocolate-academy.com/en-US/guide-different-tempering-metho…
Enviado por Tereza Faga el Sat, 09/28/2024 - 02:32
Very well, this explain was wonderful. 👏🙌