𝓣𝖍𝖊 𝓑𝖆𝐤𝖎𝖓𝖌 𝓖𝖗𝖎𝖒𝖔𝖎𝖗𝖊 𝖔𝖋 𝓟𝖎

𝓣𝖎𝖕 𝕀𝕏: 𝓣𝖊𝖒𝖕𝖊𝖗𝖎𝖓𝖌

Tip number nine is all about the
process of tempering. ~
And no, it has nothing to do with
temper. Rather, it is a process used
to heat and cool down melted choco-
late, to put it simply. However, this
process is not as simple as it may
seem. Great care is needed to
produce the desired product.

And when you melt the chocolate, it is
best to break it up into pieces so that it
melts faster. You don't want to end up
burning your chocolate. When you melt
it, you want to do the process over a
double-broiler (bowl of chocolate over
a pot of water on the stove). As it melts,
you want to be sure that you are stirring
it occasionally, if not, consistently – gently.

This is an important stage. In order for your
chocolate to produce a beautiful shiny coat,
it has to be melted to the right temperature.

To give an example, the melted chocolate
should be slightly cooler than body temp.

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☾·̩̩̥͙•̩̩͙✩• Bake with love and love will come back.

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