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Hello all!

Since summer is coming up and the temperature in my apartment is getting higher I have a difficult time tempering chocolate (seeding method). I was wondering how to cool chocolate to 27°C...can I use a bowl of cold water and place the bowl of chocolate on top and mix? Will it still be tempered? How do you make it work?
Other than lowering the ambient temp of your environment I have not a clue.
Good question.
Anyone?

mimi
 
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