Bu yöntem, birçok şefin tercih ettiği temperleme yöntemidir - ister dekorasyon yapın ister kabuk dökümü, en iyi sonuçlar için bu yöntemi ustalaşın.
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Comments
Tarafından gönderildi Lubna Salem üzerinde 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
Tarafından gönderildi Shana Brownell üzerinde 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.
Tarafından gönderildi Miranda K - Ch… üzerinde 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…
Tarafından gönderildi Tereza Faga üzerinde Sat, 09/28/2024 - 02:32
Very well, this explain was wonderful. 👏🙌