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Tempering Chocolate


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Tempering Chocolate

ebsg | | Feb 26, 2011 01:55 PM

I know there are many posts on this subject and I don't have any major problems when it comes to the tempering process. My only issue is that once I have melted the chocolate it takes a VERY long time for it to cool down to the low 80s. It's not a problem but I am wondering because I have read in many places that the cooling process takes about 15 minutes but for me it takes more like 45 minutes. I am using a pretty big chunk of chocolate to seed the melted chocolate after it's melted. Anyone else have this problem?

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