What temperature do you temper chocolate?
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Works at the International Renewable Energy Agency, Lives in Abu Dhabi, UAE.
Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88--F to 91--F. For milk and white chocolate, reheat to 87--F to 88--F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.
2023-06-16 10:43:58
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Benjamin Murphy
QuesHub.com delivers expert answers and knowledge to you.
Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88--F to 91--F. For milk and white chocolate, reheat to 87--F to 88--F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.