@bakea_holic: How to temper chocolate like a pro✨ 🌡️ Temperatures you need to know: • Dark Chocolate Melt: 45–50°C Work at: 31–32°C • Milk Chocolate Melt: 40–45°C Work at: 29–30°C • White Chocolate Melt: 40–45°C Work at: 28–29°C 🍫 Why temper chocolate? Proper tempering gives you glossy chocolate, a clean snap, no bloom, and a silky mouthfeel. 🍫What you can use it for: Moulded chocolates, chocolate bars, garnishes, enrobing, and filled bonbons. #temper #chocolate #desserts #pastrychef #tutorial

Venya Arora

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Region: AU

Thursday 02 April 2026 07:50:18 GMT