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Important chocolate tempering temperatures
Chocolate melting temperature:
Dark Chocolate: 110 - 118F (46 - 48C)
Milk Chocolate: 105 - 113F (40 - 45C)
White Chocolate: 100 - 110F (37 - 43C)
Working temperature to warm it back up to:
Dark Chocolate 86 - 89F (30 - 32C)
Milk and White Chocolate 84 - 86F (29 - 30C)
Chocolate burns at 130F, milk and white chocolate burn even easier than dark because of the milk solids and higher sugar contained in them
Where I buy my chocolate:
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