Hi,
My wife has recently enrolled in a chocolate making course being taught online, and now in the tempering (table method) stage.
While tempering the we are noticing some bubble (or grainy look) in the chocolate. But it seem todisappearwhen we bring the chocolate together, but shows up when we start tempering again. Is this normal. Please advise.
I have seen in Youtube videos that they use a Pastry scraper (attached). Is that what its is called. Because I am having a difficulty finding one in my place. Please advise
Thanks
updated by @thechocolateman: 04/09/15 07:23:07