I’ve tried a few methods of tempering chocolate, and usually get close, using the dip your knife in the chocolate and see if it’s “right” in three minutes test
After thinking about it, I assume while I’m waiting the three minutes, if it’s right, just leave it in the bowl or bag until I am done making bark or the mendiants. I was wondering if I needed to somehow keep it at the perfect temperature (87-91 f. )
Not sure what to do if it’s not right, but I guess that’s a different question.
