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Home Q & A Board Humanities Art and Culture Culinary Arts
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nightverin nightverin
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6 years ago
The ideal temperature when working with tempered chocolate is between
 
  a) 56F and 60F.
  b) 68F and 72F.
  c) 86F and 90F.
  d) 113F and 120F.
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ngchristineengchristinee
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6 years ago
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nightverin Author
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6 years ago
Brilliant ツ
gage
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Yesterday
Thank you, thank you, thank you!
Chaldoren
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2 hours ago
this is exactly what I needed
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