Hey guys, me once more on any other chocolate query. So I’ve had no problems with tempering maximum different variants however after 2 weeks of making an attempt I nonetheless can not seem to get a great mood on gold chocolate (the usage of Callebaut callets). The texture and shine are there however they soften in point of fact simply to frame temperature while the darkish, ruby and white tempers would grasp for just a little sooner than melting. Am I doing one thing else incorrect or is that this simply the character of gold chocolate? The temperature curve I’m the usage of for tempering is 45C, 27C, 29C. Any perception could be liked thank you!


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