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.
chocolate
A collection of 1 post
A collection of 1 post
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.