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Barrels and Bottles Blog — tempering

How to temper chocolate by Simon Lilley

chocolate Chocolates tempering

A modern way of tempering is called “pre-crystallisation” In order to get the chocolate to set correctly you have to manoeuvre the crystals within the chocolate so they lie in the correct formation. If this is not achieved then your chocolate may look dull, have spots or patches and in the worst case may not […]

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