Tempering cocoa butter is a simple but crucial step for glossy, professional bonbons that won't stick to your mold.
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Comments
Submitted by Jaime Figueroa on Wed, 05/29/2024 - 18:46
Hello.
When you are tempering cocoa butter in a machine, for that purpose the curve is the same?
Submitted by Miranda K - Ch… on Wed, 05/29/2024 - 20:02
In reply to Hello. When you are… by Jaime Figueroa
Hello! It's rare that a chef needs to temper so much cocoa butter that a machine is necessary. However, yes, if you are using a machine, the temperature curve is the same.
Submitted by TJ Vernon on Wed, 03/29/2023 - 16:23
A very good tutorial. It really helps in showing what happens inside chocolate when it's being tempered. (T Vernon)
Submitted by Miranda K - Ch… on Thu, 03/30/2023 - 15:30
In reply to A very good tutorial. It… by TJ Vernon
So glad you enjoyed the video and found it helpful!