Posted by GumboYaYa on January 29, 1999 at 22:23:56:
In Reply to: Re: tempering chocolate posted by Pierre on January 24, 1999 at 21:40:30:
:I was trained by a Swiss pastry and confectionary chef od the Tuescher
school to temper chocolate. Of the thousands of pounds that we tempered
he always reminded me "Always add fresh couverture to the old. Always
remember how to temper without the fancy tools, because they always break
or get lost. Always touch melted tempered chocolate to you bottom lip---
if it feels at all warm-start over, it's too hotand out of temper." These
tips work everytimeI make truffles and 15 years later, still always smooth,
always glossy, never any bloom.