Hi,
Ive read somewhere in the internet, but now when I try to go back searching for it, I couldnt find the information.
Ive read that chocolate have 5 melting stages, and in order for the chocolate to still stay solid in your hand is when you reach the fourth stage.
How do we know what stage is our chocolate is in?
Or if we conche and temper it normally will it directly go to the fourth stage?
And if I want my chocolate to reach the fifth stage (to make chocolate chip) how do I do that? Longer and hotter conche?
Thank you for all of your advices and guidelines.
updated by @panod: 04/16/15 06:39:48