Started Dec 15, 2011 0 Replies 0 Likes
Hi everyone, I'm new to chocolate making so forgive my ignorance on the subject. I'm trying to learn the science behind tempering, beta crystal formation, temperatures, seed chocolate, etc.I'm in the…Continue
Started this discussion. Last reply by Clay Gordon Mar 2, 2012. 16 Replies 0 Likes
Hello everyone,Sorry if this has been covered before but I couldn't find the answer. I'm currently looking to buy a tempering machine for my startup. I live in South Korea and have access…Continue
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