I've been having all sorts of trouble learning to temper chocolate this summer, and I'm wondering if anyone has any tips for me.
I first learned in a commercial kitchen, and have since been able to do it once more in that commercial kitchen, but at home, using the same chocolate and the same thermometer, the chocolate never hardens.
I realize that the temperature of my kitchen is probably largely to blame, but I can't help but suspect that pastry chefs in hot, humid restaurant kitchens are able to temper their chocolate flawlessly--what am I doing wrong?
Just to explain: I'm using the "seeding" method. I usually use an ice bath after adding all my "seed" chocolate to get the temperature down to 85 degrees.
I heard that you can use a fondue pot to temper chocolate--has anyone tried this?
Any advice would be appreciated!
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