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Welcome back to this chocolate odyssey, in which I make my own chocolate bars. "CHOCOLATIER" style. Episode 1 this way : [ Ссылка ]

"Sous-vide" it is a cooking method where food is placed in a plastic bag and then cooked in a water bath like this, at an accurately regulated temperature. Chocolate tempering is all about temperature accuracy, I should have thought about this in the first place. I did not, I am a human being after all.

The chocolate tempering curve is
1- Melt everything at 50°C - 122°F
2- Go down to 28°C - 82°F
3- Back up to 32°C - 90°F and stay there as long as you want.

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Salut,

Alex

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