Why do we even need to temper chocolate? 🌡 Simply speaking, chocolate tempering is the process of heating up and cooling down the chocolate following a specific temperature pattern. This helps us manipulate the crystal structure of cocoa butter and make the chocolate gain the qualities required in the art of pastry making. What are these qualities? Let’s figure it out👇 ✔It’s extra firm and has a higher melting point. Yes, temepered chocolate doesn’t lose its shape and melt that quickly. This a
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