Chocolate tempering guide E-BOOK

In this e-book you will learn how to temper different types of chocolate and achieve perfect glossy chocolate bars, chocolates, chocolate shells, chocolate molds each and every time!

This guide is already included in the NEW Madeleine ebook.

Content: 1 PDF E-BOOK in ENGLISH (8 pages)

1. Chocolate tempering: introduction, equipment, ingredients

2. Tempering temperature charts: tempering temperature for white/milk/dark/dulcey/ruby chocolate

3. Chocolate Tempering with double boil method

4. Chocolate Tempering with seeding method + step by step instructions with pics

5. Use and storage of tempered chocolate.

The validity of the PDF link is 72 hrs. please download within the time limit.