Tips and tricks from Chocolate Holding Tank can help solve the most common chocolate tempering problems
Using chocolate can be incredibly frustrating, and no one knows this better than us! Literally, this is moody. It is extremely sensitive to changes in temperature, humidity/moisture, stirring, etc.! You think that everything is going your way, you are tempering the chocolate correctly, and then you realize that things have become very wrong.

A quick reminder about what tempering is, why we must temper the chocolate, and how to temper the chocolate, please click here.

Tempering chocolate is the most important skill of a chocolate maker or chocolate maker. You may need to practice several times before you succeed. Once you have money to invest in your career or hobbies, you are likely to buy a tempering machine, which will make your life easier. However, talking about machines does not mean that you don't have to learn how to exercise. Learning how to temper chocolate is not just about results. It's about making sure you understand the process-the chemical reactions involved, the steps involved, what you are looking for, and why.

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