Tempering is an art for sure. I have always hand tempered until recently, I purchsed a small temper machine. Can I tell you, its money well spent. My time is cut in half and the product is accurate.
As for the refrigeration, I only place my molds in the frig for a couple minutes after they set. I do not leave them in because the moisture will make your chocolate bloom.
Glad you like the berries, I actually cheated and used some wafers for the orange and red. I am not yet able to color the chocolate as well as I would like. Thanks and I hope that helps.
Donna, I love your creations,, I have a question to ask you,, I am learning to temper chocolate and I make suckers. I made about 15 and only the last 2 were not bloomed ,,can you tell me what I did wrong?
This time I did notput them in the cooler but how could that affect the chocolate?
Hi Drlene,
Tempering is an art for sure. I have always hand tempered until recently, I purchsed a small temper machine. Can I tell you, its money well spent. My time is cut in half and the product is accurate.
As for the refrigeration, I only place my molds in the frig for a couple minutes after they set. I do not leave them in because the moisture will make your chocolate bloom.
Glad you like the berries, I actually cheated and used some wafers for the orange and red. I am not yet able to color the chocolate as well as I would like. Thanks and I hope that helps.
Donna, I love your creations,, I have a question to ask you,, I am learning to temper chocolate and I make suckers. I made about 15 and only the last 2 were not bloomed ,,can you tell me what I did wrong?
This time I did notput them in the cooler but how could that affect the chocolate?
Thank You for your help.