i totally understand how some places are not meant for chocolate tempering. we just dont do it because it wont stay in temper (being held on the line, or in the reach in. nobody respects the chocolate) - and the chocolate work is definitely not our top priority unfortunately!
so can someone explain the mycryo tempering method. do you just add 1% and stir it in--- ??? we have the stuff to experiment, maybe thats what i'll do! but any help is appreciated . thanks . |