Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chocovic Chocolate

peter rabbit

By peter rabbit
in Pastry & Baking

 Share

Recommended Posts

peter rabbit

peter rabbit

Posted
Posted

Recently received some "sample" Chocovic, Tobago, couverture chocolate chips. I googled the topic and found only information regarding the working temp at 86 degrees. Has anyone worked and tempered this chocolate? What melt, cooling, and re-heating temp did you use and any comments on how it was to work with once in temper? Thanks!

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...