Share this postthe Next Batch | bean to bar chocolatetempering 101: a friendly breakdown to avoid a tempering meltdownCopy linkFacebookEmailNotesMoretempering 101: a friendly breakdown to avoid a tempering meltdowninsights for folks who don't temper, and insights for all of us folks who doJan 25, 2023∙ Paid9Share this postthe Next Batch | bean to bar chocolatetempering 101: a friendly breakdown to avoid a tempering meltdownCopy linkFacebookEmailNotesMoreSharethe after temper party: spatula and ladle have the lustre and soft gloss of tempered chocolate, the bars in the mould are cooling and contracting (rigid polycarbonate moulds work best), my tempering …This post is for paid subscribersAlready a paid subscriber? Sign in
