Bag tempered chocolate

sous-vide

(system) #1

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…


(Carol E. ) #2

Now perusing the recipes on your blog :heart:️!

http://easylocarb.azurewebsites.net/category/recipe/


(I want abs... olutely all the bacon) #3

It doesn’t get much better than this. This tips the scale on my need for a Sous-vide device!


(Rebecca) #4

I am so going to try this at the end of the month when I finish ZC Jan.