CHOCOLATE TEMPERING IN TAMIL

Описание: Chocolate tempering

Chocolate are most Sensitive things so handle carefully.

Dark Chocolate: 🍫

Melting 45 to 50 Celsius
Cooling 27 Celsius
Reheat 30 Celsius

Milk Chocolate:

Melting 40 to 45 Celsius
Cooling 27 Celsius
Reheat 29 Celsius

White Chocolate:

Melting 40 to 45 Celsius
Cooling 26 Celsius
Reheat 28 Celsius


Hello my dear subscriber's if you have any questions put your comments 👇🏻





thanks you Chefs 🙏🏻

Govarthan
Edwin Amalraj
E. Elavarasan
Mr. Paul Daniel