Flavoring tempered chocolate? in Pastry & Baking Posted July 3, 2011 I'd toast the coffee beans before steeping them in molten chocolate. You can keep the chocolate molten in 40-60C at for at least a week without doing any bad to the chocolate itself.
Flavoring tempered chocolate?
in Pastry & Baking
Posted
I'd toast the coffee beans before steeping them in molten chocolate. You can keep the chocolate molten in 40-60C at for at least a week without doing any bad to the chocolate itself.