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Comments
Submitted by Anwar Badsha on Tue, 07/30/2024 - 11:34
Hello sir, 1- What is the right temperature to melt the chocolate and for crystallising?
2- After melting the chocolate what is the exact time to work on crystallising?
Submitted by Miranda K - Ch… on Tue, 07/30/2024 - 20:12
In reply to Hello sir, … by Anwar Badsha
Hello!
The temperature at which the chocolate is fully melted will vary depending on the type of chocolate, but the temperature is usually between 40-45°C.
The time it takes to achieve crystallization will vary depending on several factors, including the amount of chocolate you are working with, the temperature of the room, and the method you have chosen.
For more information on tempering, check out our Chef's Read article here: https://www.chocolate-academy.com/en/guide-different-tempering-methods