How to temper chocolate 🍫 For the longest time, I didn’t know that chocolate had to be tempered. Come Christmas or Easter, I usually found myself melting bars of chocolate to coat confectionary like marzipan or brush moulds for chocolate Santas or Easter bunnies only to end up with a dull coating that didn’t snap when bitten and that melted too quickly between the fingers. It might seem a futile detail for homemade confectionary, but it’s deeply satisfying when the quality and texture of good c

CHRISTMAS SPECIAL 🎄⭐☃️🎅❄️ TEMPERING CHOCOLATE! PURE CHOCOLATE MAKING! COUVERTURE CHOCOLATES!🍫 #artisanchocolates #temperedchocolate "Artisan Chocolates" MENDIANTS, BARS AND BARK THINS Thursday, 14th November 2.30 PM TO 6.30 IST MODE - DUAL MODE ONLINE AND OFFLINE CLASS HANDSON CLASS AT NIBM ROAD, PUNE Key Factors Which our Teaching And Training Covers Chocolate Tempering (The Correct Metholodgy of Tempering, the right strokes and movements of Tempering is Shown And Demonstrated Live in front

#ICCAIn90Days: Chocolate Tempering Unveiled with Chef Omkar! Chef Omkar guided our professional pastry students through the essential techniques of tempering chocolate using precise temperatures for dark, milk, and white varieties. He broke down the process, explaining that dark chocolate must be heated to 50°C, cooled to 27°C, and worked at 30-32°C, while milk and white chocolates are tempered at 40°C, cooled to 27°C, and worked at 30°C and 29°C respectively. Chef Omkar also discussed the impac

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