So many chefs like to make out that tempering chocolate is this big, scary, complicated thing. In reality, with my simple seeding method, it is a walk in the park. Method: Melt 3/4 of your chocolate to 45c Add the remaining 1/4 of your chocolate to your melted chocolate Stir continuously for 5-10
14:58
8:25
17:19
8:01
11:19
19:56
9:41
3:59
10:09
5:57
18:56
16:11
13:08
13:23
31:19
29:57
17:21
3:48
8:15
13:45