Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

New answers tagged


I am not an expert in tempering, but I think the standing time at 33˚C can contribute to V crystals reforming as VI. Which will cause the tempered chocolate to thicken and require melting and tempering again. Will look forward to more informed answers on this.

Top 50 recent answers are included