Tempering Chocolate: Why & How
Maker Faire Bay Area 2017
May 19th-21st
Presentation
Food & Beverages
Cocoa butter, one of the primary components of chocolate, forms into one of several types of crystalline structure when solid, some of which are more desirable than others. In this demo we'll go over tempering methods used to achieve the ideal structure, and explain what their differences are.
Sivan Wilensky
Sivan started Suite Foods in 2010 as a way to introduce America to authentic and delicious Liège waffles. He called upon his food science background to create the perfect recipe!
Categories: Food & Beverages
