21/02/2022
Let me remind you that before working with chocolate, check the temperature of the room. The room should be 16-22 C heat. If you are warmer, cool the room. It was hot in my room because the biscuits were being baked, the air conditioning did not help. Therefore, I went to temper and make blanks on the balcony, where it was just 16 C.
For 6 blanks, I needed about 200 grams of chocolate. But you need to temper more, since we will fill the blanks completely.
Temper the chocolate in any convenient way. The easiest way to temper chocolate is on vegetables. You will find a lesson on tempering in this article. If you have not worked with chocolate before, then I recommend that you practice first.
