A Look at the History of the Chocolate Tempering Machine
Monday, February 22nd, 2010Back then chocolatiers had no chocolate tempering machines so they tempered their chocolates manually. They do these in three different ways: seeding, tabliering and tempering using the microwave. The very important equipment for these hobbyists was their thermometers and their double boilers.
Even with the dependable microwave, manual tempering was still difficult, especially true for those […]