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To make chocolate tempering for milk chocolate, melt the chocolate to 40-45 Celsius, gradually add 15% of the unmelted chocolate weight to it, then stir until it reduces to 30-31 Celsius and use it immediately after performing the tempering test. ** To make chocolate tempering for white chocolate, melt the chocolate to 40-45 Celsius, gradually add 15% of the unmelted chocolate weight to it, then stir until it reduces to 29-30 Celsius and use it immediately after performing the tempering test. To make chocolate tempering for dark chocolate, melt the chocolate to 45-50 Celsius, gradually add 15% of the unmelted chocolate weight to it, then stir until it reduces to 31-32 Celsius and use it immediately after performing the tempering test. Dana Academy for Teaching Cake Preparation and Decoration: https://danacakeacademy.teachable.com/ The Academy's Basic Cake Course: https://danacakeacademy.teachable.com... The Academy's Sharp Edges and Tier Cakes Course: https://danacakeacademy.teachable.com... The Academy's Sugar Roses Course for Beginners: https://danacakeacademy.teachable.com... The Academy's Free Bear Party Cake Course: https://danacakeacademy.teachable.com... The Academy's Free Vanilla Cake Baking Course: part1 Cake Basics Course Making Cake... Follow my Instagram Accounts: Dana Noman's Official Instagram Account: / Dana Noman's Instagram Account for Courses: / online.es.c... To Contact: [email protected]