Tempering Tips & Tricks for Tropical Climates
Tempering Tips & Tricks for Tropical Climates
Do you live in a tropical region? Do you struggle with tempering chocolate properly due to power problems, lack of air conditioned area or other impediments? Want to get some tips, tricks and guidelines for tempering in a tropical climate? If you answered yes to any of these questions you should join us for our next Empowering Chocopreneurs© webinar Tempering Tips & Tricks for Tropical Climates presented by Chef Christian Martinez from Mexico and Food Science Engineer Karen Cordon from Guatemala. Together this powerhouse duo will show how to get good tempering results with temperature constraints. They will help understand the pitfalls and problems of tempering in a hot and humid environment and how to overcome these challenges.
The topics are:
- The tempering or pre-crystallization
- The crystals in the chocolate
- Cacao butter
- Seeding, marble and direct technique
- Use of polycarbonate mold
Join CocoaTown in welcoming Chris and Karen to our Empowering Chocopreneurs© webinar series.
Topic: Tempering Tips & Tricks for Tropical Climates
Presented by: Chef Christian Martinez from Mexico and Karen Cordon, Food Science Engineer from Guatemala
Date: Saturday June 19, 2021
Time: 10:00 am - 12:00 pm Eastern Time USA (GMT-5)
Here is the link to register for webinar recording - https://forms.gle/hFATB5smGxSZnozb7
