Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa
@arti-jain
10/25/14 01:02:25
4 posts
updated by @arti-jain: 04/12/15 22:18:22
@dario-m-agesilao
11/04/14 07:23:57
9 posts
did you mix it while doing so?
you did that just in a bowl or you have a marble for tempering?
my best gues is that you did not mix it.
@ruth-atkinson-kendrick
11/05/14 04:33:03
194 posts
What did you do with the tempered chocolate? Enrobe something, or just leave in the bowl? If it was all left in the bowl, you would get streaking from the large mass of chocolate and the latent heat of crystallization. If the streaking is on an enrobed piece, the chocolate wasn't truly in temper, or the room was too warm.
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