זה בדיוק מה שרציתי
רציתי לראות מהן הוראות היצרן לטמפרור. אז קבלו: Tempering of chocolate couverture Chocolate is one of the noblest of ingredients and good chocolate must have qualities that stimulate the senses. Namely it should melt in the mouth and leave a smooth aftertaste. To obtain this, you should follow steps for manual tempering. Heat the whole mass required to 45 - 50ºC. This way you obtain the fusion of the different crystals of the cocoa butter. You should use a dry warming cabinet or an indirect way of heating. Separate the hot mass into two parts (1/3 - 2/3) and work the two thirds on a cold marble in order to reduce the temperature to respectively 26 - 27°C (for Maracaïbo and Cabo Blanco) and to 28 - 29ºC (for San Felipe). This is the temperature that allows recrystalization. Reheat the mass by adding this chocolate to the hot chocolate and stir until you reach the working temperature of respectively about 28 - 29°C and about 31 - 32ºC.
