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What kind of chocolate do you use for tempering and can you recommend a good brand?

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Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

Can you tell us what you're making?

ATG117 added about 1 year ago

callebaut or valrhona

QueenSashy added about 1 year ago

I am with ATG117, you cannot go wrong with these two (I do prefer valhrona but it will be reflected in the price). I also like scharffen berger.

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