So glad I asked! Still had to look it up, but it might be a nice departure from my usual “bark” endeavors!
In case anyone else needs a clue. Or two. Or three!
Question about keeping tempered chocolate at the right temperature; besides sous vide, which I’ve tried but felt left chocolate in the bag, is there a simple way? Do I need to worry about it if it’s not for more than 10 minutes?
