Tempering Time
Posted in: Tech Help, Tips, Tricks, & Techniques
Completely new to the field, so just wondering if there is any science in the actual speed of cooling the chocolate down and heating back to temper. I mean is there any advantages to certain processing speeds, cooling the melted chocolate faster, cooling it slower or whatever?
Cheers
updated by @Voodoogarage: 03/21/16 18:44:26