Wednesday, March 23, 2011

Tempering Chocolate

We had to prepare about 200 bon bons on Sunday to fill various orders. The most time consuming part is tempering the chocolate. Tempering gives the chocolate a nice shiny look & also gives it a nice snap when bitten into. It takes melting it, cooling it & raising the temp again. Each phase must be exact or you will not get the results you are looking for. This takes a tremendous amount of time!

We are likely ready to make our first business equipment purchase. We are looking at a small table top tempering unit but even they are expensive! But it will be worth it in the end since time is money. Even saving an hour off each bon bon making session would mean a lot.

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