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

KKool
  • Posted by: KKool
  • March 9, 2013
  • 1859 views
  • 3 Comments

3 Comments

QueenSashy
QueenSashy March 10, 2013
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.
 
ATG117
ATG117 March 9, 2013
callebaut or valrhona
 
boulangere
boulangere March 9, 2013
Can you tell us what you're making?
 
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