I agree. That first heating for 24 hours, seems A bit excessive. Is there a reason why such a long length of time? And is it heated up between 131 to 136° (for dark coverture) for 24 hours?
@JustinIso7 жыл бұрын
The first heating is for 24 hours?! Is that really necessary? That part definitely needs some explaining.
@markandrews12194 жыл бұрын
The temperatures recommended seem excessive, especially considering it is very rare to find a chocolate producer advocating for chocolate to be taken over 50 degrees Celsius/122 Fahrenheit. The comments regarding the 24hr period.....were we listening to a bad translation because that too seems strange advice? It would seem logical that at each temperature milestone the undesirable crystals are removed. Obviously the requirements of temperature need to be uniformly distributed throughout the mixture to ensure this is achieved. If a chocolate wheel or tabling method is used for the tempering process, surely an homogeneous mixture should take a far shorter time frame.