Discover Chocolate and Live La Vida Cocoa!
Share 'Tempering help please'
I am having problems again and I do not know if it is me or not. Is it at all possible to temper chocolate with room temperatures between 28C and 30C? This is what I have, I do not have aircon and I am not succeeding in tempering any chocolate at all. I am desperate as I have nothing to sell on Saturday. What else I need to know is whether the heat can also give me trouble with making my ganache.…
You can share this discussion in two ways…
© 2013 Created by Clay Gordon.
