On May 4, 7:23 pm, akia <akia.811...@[EMAIL PROTECTED]
> wrote:
> charlotte.herma...@[EMAIL PROTECTED]
Wrote:
>
>
>
> > Hi guys,
>
> > I've been tempering chocolate for a while. my chocolate tempers
> > really well during the winter, but very poor during the warm season.
> > I find that my chocolate blooms more during the warm season and if it
> > doens't bloom; it cracks during setting stage. Currently i'm using
> > guittard and raising the temperature to 115F to 78F to 90F. What do
> > you guys suggest my temperatures should be for the summer season?
>
> > Also, I don't have a way to control the temperature of my kitchen.
> > It's very dissapointing to find that the chocolate does not temper
> > well after 2 hours of investment. Though i'm very much of a
> > traditionalist, i am tempted to purchase a tempering machine. I may
> > just purchase one. Can you guys suggest any brand for a tempering
> > machine to me? I've seen machines that go up $2000 and up. But my
> > budget is far less than that. i"m thinking of $500ish. please let me
> > know what your suggesions are.
>
> > charlotte
>
> Antioxidants should be an essential part of an individual's diet.
> Antioxidants provide an im****tant function within the
>
> human body because they fight free radicals.Free radicals are harmful
> substances found within the body. These harmful
>
> substances, if left unrestrained, have been linked to the causes of
> many diseases within the human body.
>
> --
> akia- Hide quoted text -
>
> - Show quoted text -
AKIA....HAVE YOU LOST YOUR MARBLES<GRRRRR>!!!!
|
