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Is Tempering Chocolate Enough to Make Chocolate Strands Firm and Sturdy?
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和泉光一 of ASTERISQUE
pipes tempered chocolate onto a chilled metal tray to set it rapidly,
then refrigerates it to allow the cocoa butter crystals to gradually stabilize.
It may look like you are simply “putting it in the fridge,”
but in fact, this step plays an important role in controlling the shape and crystallization of the chocolate.
From tempering to cooling,
every step determines the final condition of the chocolate strands.
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- Italian Agricacao chocolate
- Japanese Meiji chocolate
- French Weiss premium chocolate
- DLA chocolate
- Callebaut chocolate
🐨 Feel free to contact the Qiaoshun team for more information!