Posted by Pierre on January 24, 1999 at 21:40:30:
In Reply to: Re: tempering chocolate posted by gerard on January 24, 1999 at 20:04:42:
Your right! As pastry chefs we like to think we know everthing about chocolate and other pastry items. But the reality of it is, as you have mentioned before, pastries is a science and there is a lot happening within our products that we really don't understand. We just know how to make it work most of the time!
Pierre