Originally published at: http://blog.2keto.com/recipe/bag-tempered-chocolate/ I wrote a post a year ago on my blog about how to make low-carb chocolate, http://easylocarb.com/make-lo-carb-chocolate/ This involved complex temperature wrangling and marble tempering surfaces … I found an easier way. It involves using a Sous-vide device and melting the chocolate at 45C, then bringing the temperature down to 27C to set type IV…
Now perusing the recipes on your blog ️!
It doesn't get much better than this. This tips the scale on my need for a Sous-vide device!
I am so going to try this at the end of the month when I finish ZC Jan.