I was fortunate that they were tempering chocolate while I was at Choco Museo making some photos about the process of making chocolate. And not just tempering milk chocolate, but also white chocolate. By the way, Karen, a loyal reader, mentioned that “by law, in Switzerland, you cannot call the white stuff chocolate; you have to label it White Confection.” What other chocolate trivia can your share with the rest of us?
Can anyone explain what tempering chocolate is and what is the purpose of tempering?
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