Tips & Techniques to Fix Tempering Troubles presented by Thalia Hohenthal from Guittard Chocolate Company
What the heck are those grayish spots on my chocolate? How did this happen? What caused these funky streaks across the bar? Why am I having so much trouble with tempering? What is chocolate bloom and tempering anyway? Now what do I do?
- Understand tempering issues
- What chocolate bloom is trying to teach
- How to use the information to make better chocolate
This will be an interactive participant driven webinar with a short presentation followed by a lengthy tempering/chocolate bloom question and answer session.
Time: 10 am -12 Noon Atlanta time
To request for recording - https://forms.gle/9uJkAtLofYwoz4pXA