Introduction to Tempering

Join Andrew Thwaite as he helps you unravel the mysteries of tempering chocolate. From selecting the best couverture for you chosen application to correctly melting and processing your chocolate, achieving perfect crystallisation using marble slab, cocoa butter silk, microwave, Melter, wheel machine and continuous tempering machine, how to cool your chocolate correctly, selecting the right equipment for your needs and trouble shooting. Includes a presentation of cleaning and caring for polycarbonate chocolate moulds.

Includes lunch and refreshments, tempering guide, and contact list.

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 18 March, 2024
 10:00 am – 5:00 pm
 1 Day
 £175 per person
Subject: Introduction to Tempering

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