My husband and I are bean-to-bar home chocolate makers. We consider ourselves in the hobby stage as we've made several batches and are still in the early stages of learning/honing this craft (which we imagine never truly ends.) It's great there is a resource like this site for folks like us looking to better our process.
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@kristin-huff
• 9 years ago
• comments: 0
Posted a response to
"Where is the tempering error(s)?"
"I'm commenting on this thread b/c I think we have a similar problem (our exterior environment is not as humid right now (in a few months it will be..."
@kristin-huff
• 9 years ago
• comments: 0
Posted a response to
"Where is the tempering error(s)?"
"I've previously read advice to put moulds in a refridgerator immediately after pouring the chocolate to "set it." Is this wise or a best practice..."
