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Tempering Chocolate

In honor of the dark chocolate classes this week at Rendez-Vous Chocolat, I’ve added step-by-step instructions on how to temper chocolate using the hybrid “microwave and cocoa butter method” used by Anca Andreitu.  Click here

To learn more about the classes, you can download the class catalogue here.

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One Comment

  1. The nibs are an intermediate step in the cacao processing chain which are what you get after the cacao beans are fermented and shelled but before they are roasted and ground to produce the chocolate liquor from which cocoa powder or cocoa butter id derived.

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