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chocolate tempering questions


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chocolate tempering questions

Wendy Lai | Oct 25, 2003 11:44 PM

I've never tried to do this, but always wanted to. My biggest fear is ruining a big batch of expensive chocolate. Lets say I am successful in tempering the chocolate to the correct temperature, does the now tempered chocolate have to stay in a certain temperature range, or is it tempered chocolate even if the chocolate begins to cool? If I have to keep the chocolate at a certain range of temperature, what is it and how do I do that?

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