Search Results for: Crystals
boiler, and onto the bowl of ice water, with the bottom of the bowl touching the water. do not allow any water, to get into the chocolate or it will seize becoming grainy, hard, and unusable. stir constantly with the spatula to chill the chocolate to a temperature of f to f and to allow stabilizing crystals
boiler, and onto the bowl of ice water, with the bottom of the bowl touching the water. do not allow any water, to get into the chocolate or it will seize becoming grainy, hard, and unusable. stir constantly with the spatula to chill the chocolate to a temperature of f to f and to allow stabilizing crystals...
https://www.thespruceeats.com/tempered-chocolate-4783889