Tempering and "keeping" in temper
Posted in: Tech Help, Tips, Tricks, & Techniques
I have only ever tempered small quantities for small batches of chocolate and this has been very successful and now need to produce larger batches - can anyone advise how to keep my tempered chocolate "in temper" so I can temper larger quantities and use throughout the day?
Many thanks
Nigel
updated by @Nigel: 05/04/15 01:56:32