Posted by Gerard on November 18, 1998 at 16:44:43:
In Reply to: chocolate discoloring posted by Mr O'Leary on November 18, 1998 at 13:07:42:
It does that!
Up to 120 to completely dissolve all crystals, stirring all the time if poss, down to 83 then back up to 91 and it won't bloom.
This method works every time without fail, I have some chocolate truffles I dipped in June that are still good.
I use a table top tempering machine by hilliard,makes choc work soooo easy.
Hilliard makes a nice machine , funny thing is the tempering instructions they give for their own machine are all wrong.
Regards, Gerard