This is the go-to tempering method for many chefs - master it for the best results whether you're creating decor or casting shells.
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Comments
Inviato da Lubna Salem il 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
Inviato da Shana Brownell il 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.
Inviato da Miranda K - Ch… il 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…
Inviato da Tereza Faga il Sat, 09/28/2024 - 02:32
Very well, this explain was wonderful. 👏🙌