The Illusive Art of Tempering Chocolate

Bean to Bar

English - November 16, 2019 00:00 - 9 minutes - 6.81 MB - ★★★★★ - 21 ratings
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This episode of the Bean to Bar podcast covers the ins and outs of tempering chocolate. The tropical weather in Hawaii creates extra problems for an already difficult task. Dylan explains the basic science behind his least favorite step and some solutions Mānoa Chocolate has taken to master the art of tempering.

https://manoachocolate.com/