Today I’ll be taking you through the process of tempering dairy free chocolate. Whilst we will be using the traditional method, it’s important to note that you may have less-than perfect results. That’s the nature of free-from, and also speaks to the chocolate you’re starting with.
We’ve found that we can generally get the chocolate to temper spot on, but we also have moments where it looks like it’s gone well and you still have some blooming issues.
Please note that free-from white chocolate does NOT temper as easily as chocolate. That’s a whole different video for a different day. However, the great news is that you can use your dairy free tempered chocolate to make candies and other pastry creations, and have GORGEOUS results.
This content is for Platinum, Diamond (Weekly 1-on-1 Coaching), and Cake & Pastry Only members only.
Register
Register
Already a member? Log in here
