Frédéric Bau, École du Grand Chocolat Valrhona

Tempering

Appears in

Encyclopedia of Chocolate: Essential Recipes and Techniques

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

The process of heating and cooling chocolate to make it ready for use in dipping, undercoating, and coating.

© 2017 All rights reserved. Published by Flammarion.

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