Using Professional Tempering Machines

Tempering or Melting machine?

Picture of Roseli D'Agostino
Re: Tempering or Melting machine?
by Roseli D'Agostino - Wednesday, 31 August 2011, 9:03 AM

Hello Marcos!

I knew SOMEONE would give me the answer... it makes sense, in Brazil the only chocolate that can be efficiently used is the hydrogenated kind!

Perhaps that's why I considered myself "VACCINATED FOR LIFE" against two things: chocolate and ice cream! Trying to eat those two things as a child I never again will eat much of it - everything else one eats in Brazil is totally wonderful!!