Im taking a very awesome chocolate class right now. We are working on hand tempering. (it has to do with different forms of crystal when the chocolate melts. For example, this chocolate has to be melted to 120, then cooled to 82, then back up to 88). While most modern facilities have ac, this 1948 house does not. It has been a frustrating week to say the least. My results have been horrible despite working early in the mornings after leaving the door open all night. (ideal conditions are 68 deg). This morning I stuck frozen butter underneath my stone slab. It worked slightly better. Stupid chocolate. Anyone wanting to drink chocolate for breakfast is welcome to come over in the mornings for the next 2 yrs until I get this figured out.
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