Tempering Chocolate At Altitude

Sugar Work By -Tubbs

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-Tubbs Posted 24 Oct 2008 , 1:37am
post #1 of 1

I have found out through trial and error the temperatures I have to use to have any success with boiled fudge, but am wondering if there are similar adjustments needed for tempering chocolate.

Can anyone help me out with this, please? I am at 3,500 ft.


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