Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
Never go above 50 C or you burn it heat it up slowly. When you temper white chocolate you have to do it at a lower temp. then milk or dark start by 45 C take then cool it down to 40 C take 1/3 out and cool it down to 24 - 25 C…"