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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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