If you
temper chocolate in small-batch tempering machines, save yourself the headache
this holiday season with this week’s quick and easy tip.
Are
you using chocolate wafers as seed for your tempering unit? Before putting them
in the feed of the tempering machine, quickly (don’t overheat!) use a heat gun on them to form one large clump or
block of wafers. By doing this, you will help keep the wafers from sneaking
through the blade and over-tempering your chocolate.
See?
Quick and easy!
Want more game-changing tips like this?
Register
now for RCI’s Truffles+More
course February 20-22, 2019 in Elk Grove Village, Illinois (just outside
Chicago). Visit retailconfectioners.org/events
to stay up-to-date with all RCI’s educational offerings in the coming year.
RCI's Tip of the Week blog is just one of the
many resources we offer to help candy makers refine their craft and build
upon their business and marketing practices. Review past blog posts for quick
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