Tempering Chocolate

Celsius scale
Dark chocolate: 45–50°C → 27°C → 31–32°C
Milk chocolate: 45°C → 27°C → 29–30°C
White chocolate: 45°C → 26°C → 28–29°C

Fahrenheit scale
Dark chocolate: 113–122°F → 80.6°F → 87.8–89.6°F
Milk chocolate: 113°F → 80.6°F → 84.2–86°F
White chocolate: 113°F → 78.8°F → 82.4–84.2°F

00:00 — Tempering with a marble slab
07:51 — Tempering with a Mycryo cocoa butter
10:01 — Tempering with callets
15:24 — Backstage

Tutorial: https://en.lililove.me/tempering/
Chef — Andrey Dubovik https://www.instagram.com/andrey_dubovik
Assistant — Ronya Belova https://www.instagram.com/ronya_belova
Video — Dima Buko https://www.instagram.com/dimabuko/
Photo — Lililoveme https://www.instagram.com/lililoveme/
Translation & Voice-over — Yuliya Maiseyenka https://www.instagram.com/julmoi/

Tutorial for a free lesson at online pastry academy Lililoveme (https://en.lililove.me)

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Видео Tempering Chocolate канала lililoveme