Tempering Chocolate: Equipment, Techniques, Struggles, Experiments, Lessons Learned + More | ft. Greg D'Alesandre
In this episode we go deep into the nuanced world of tempering. Dylan and co-host Greg D'Alesandre (@gdalesandre) share their experiences and knowledge into what is likely the most challenging step in the entire bean-to-bar process. Watch the video version of this podcast on Craft Chocolate TV.
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