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Based on what you’ve written, i can think of two possible reasons why you’re getting thick tempered chocolate. As the ratio of cocoa solids increase, the viscosity of your melted chocolate will increase. If your chocolate is high on solid content, you might need a bit more cocoa butter to decrease viscosity. Even though, you have a water-free heating device;...


If it's a joint of pork, you shouldn't - they have to be cooked on high to get a high enough internal temperature. For other meats most of my books say you should roughly double the time if cooking on low, so 10-12 hours, with the lower end assuming a good preheat on high and browning the ingredients first. But there's no need to set a timer. A stew will ...


There is no exact temperature, but consensus is that the temperature needs to be below the boiling point of 100 °C / 212 °F and above the poaching temperature of 82 °C / 180 °F.

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