Bag tempered chocolate


(system) #1

Originally published at:

I wrote a post a year ago on my blog about how to make low-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:️!

(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.