The Fundamentals of Tempering by Hand
Saturday, December 26th, 2009Shine, smoothness and snap are not the usual attributes of chocolates; you obtain these through tempering. Though conching refines chocolate particles to the tiniest grain, tempering will turn chocolates velvety fine. Tempering also keeps away the blooma state where chocolates become gritty and large white crystals rise and dot the surface of chocolates making […]