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These are the provide guidelines for the tempering of couverture from Valrhona:
Optimized temperatures for a better use of the chocolate couvertures from Valrhona (see attachment).
1.You have the melting: melt all the couverture for about 12 houres: this is crucial to ensure that
the cocoabutter is properly melted.
2.Check that the temperature is between 131/136°F 55/58°C
3. Temper the requir…
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