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PMAT Live! Episode 15 An Even Temper: How to Temper Chocolate

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Uploaded on Mar 28, 2011

A quick but effective, if not classic, way of tempering chocolate to use for molded candies or chocolate decorations:

1) Melt chocolate to 110F.

2) Stir in bits of solid tempered chocolate until the temperature reaches 89F.

3) And there you go!

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PMAT Live! is brought to you by Pastry Methods and Techniques.

For more Pastry Methods and Techniques, visit the blog: http://www.pastrychefonline.com/blog and the Pastry Chef Online website and http://www.pastrychefonline.com

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All the music for PMAT Live! was composed and performed by Renald de Matrexasse. Please visit his artist page here: http://www.jamendo.com/en/artist/Rena...

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