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I used to tempering chocolate many time was success, but recently have problem in tempering, I used "seeding method" to tempering and below is my process 300g dark chocolate, 100g for "seed" step1: melt chocolate the temperature reach about 46C-48C (recommend temperature of chocolate brand) step2: drop "seed"chocolate in melt chocolate to stirring bring down temperature to 31C-32C step3: test the result Why I wasn't success of result? what part have problem? Thank See More

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Hi there,If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank See More

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