Share 'Tempering Chocolate - Soft chocolate due to too fast tempering?'
hope you guys can help me, struggling very hard with getting a chocolate that snaps and does not melt in my hands - read tons of blogs, watched youtube videos, fairly understand the chemistry behind and still dont get satisfying results.
I use Belcolade milk couverture and a bain-marie setup to melt 80% of my chocolate with constant stirring. As I usually just do 1/2 slabs or a bit bark cho…
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