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😱CÓMO ATEMPERAR CHOCOLATE FÁCIL 👈😍

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Published on Jan 21, 2018

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Os enseño a atemperar o templar chocolate, he recortado un poco el vídeo para que no se os haga largo
CURVA DE CRISTALIZACIÓN DEL CHOCOLATE COBERTURA Derretir: 45º-50ºC Descenso: 28º-29ºC Remonte: 31º-33ºC
Hay que batir bien para que los cristales que contiene el chocolate se mezclen bien y no quede beteado
💝Chocolates
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TErmómetros
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MOLDES
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OTROS UTENSILLOS
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FACEBOOK: https://www.facebook.com/AromaDeAzucar/
Music free by FMA podington bear

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