"If you are still tempering by hand, your chocolate will stay at your working temperature longer the larger the volume of chocolate you are working with. Reheat as needed as already suggested in the other post. There is no special trick -…"
It sounds like your business is gorwing and that's fantastic. What you need in this case is a tempering machine. You just need to feed the machine the chocolate you use, set the right temperatures and you'll get…"
I have only ever tempered small quantities for small batches of chocolate and this has been very successful and now need to produce larger batches - can anyone advise how to keep my tempered chocolate "in temper" so I can temper larger quantities and use throughout the day? Many thanks NigelSee More
"Soft chocolate caramel is good if you make the truffles by using the chocolate truffle shell or you can cook it a little bit stronger to avoid leaking. now if you are using the chocolate molds make sure that the shell is not too much thin."