Pat Dibble

November 6, 2014 at 9:07pm

Somewhat confused by the chocolate tempering notes. If set to 115 degrees and then other chocolate is added to lower the temperature, do you still leave the proofing box set to 115? Coating truffles would be my primary use since I have a warming drawer that I use for bread proofing.
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.