COCOA BUTTER TEMPERING. ANDREY DUBOVIK

CLASSIC METHOD TEMPERATURES:
1) 40-45°C
2) 26-27°C
3) 29-30°C
CREAMY BUTTER METHOD TEMPERATURES:
1) 40-45°C
2) 32.5-33.5°C +1% silk
3) 29-30°C
FAQ, Troubleshooting and more: lima.academy/

[@hamedthqafi9514]

Woow thank u 😘😘😘😘😘😘

[@davidblake9132]

The EzTemper machine is Canadian designed by a Canadian

[@MrWnw]

How do you work with CB at 30 °C? Its too liquid andd runny, slips down in the mold for me :(

[@AbundantlyHappyLisa]

Thank you for your video. It was very well explained. If, as I use the hair dryer to heat up to 30c, it accidentally heats to e.g 33C have I wrecked it? Do I simply cool it back down to 30C and then use it in my moulds? or do I have to re-temper it back up to 40-45C, down to 26-27 & back up to 29-30C again? Your expertise would be much appreciated. Thank you.

[@MrWnw]

it can be ok. Better to cool to 27 and heat again

[@AbundantlyHappyLisa]

Thank you for your reply 👍

[@waedtaha454]

what is the silk ?!!!!!

[@grimnirnacht]

It's just cocoa butter that's been partially crystalized over a long time at a constant heat. You can use tempered cocoa butter instead. Same amount (1% of the total weight)