Chocolade tempereren houdt in dat je de chocolade op de juiste verwerkingstemperatuur brengt. Dat is nodig om ervoor te zorgen dat de chocolade, na het uitharden, z’n glans en krokante bite weer terugkrijgt. 🍫 Gebruik minimaal 200 g chocolade. In deze video gebruiken we pure en witte chocolade. Die ideale verwerkingstemperatuur verschilt per type chocolade: • Puur: 31 °C • Melk: 30 °C • Wit: 29 °C Is de chocolade na het tempereren te warm of te koud? Je kunt de chocolade gewoon opnieuw smelten
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Chocolade tempereren houdt in dat je de chocolade op de juiste verwe…
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