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chocolate

Chocolate Tempering with a Nomiku

I used my new Nomiku to temper some dark chocolate for an easter egg. Melted at 47°C, held for 10 minutes. Changed the water, set to 27°C, held for 10 minutes. Warmed the water to 34°C, held for 5 minutes, then used the chocolate. The only thing

Andrew Cook Apr 18, 2014 • 1 min read
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