I want to start blending different couvertures to create my own unique flavours and have a couple of questions relating to technique and flavours.
I work with a 15k table top tempering machine and was wondering if blending was as simple as putting the right present of each couverture in the machine to melt the bulk & then seeding with the correct percentage of each c…
You can share this discussion in two ways…
Share this link:
Send it with your computer's email program: Email this