Три способа как правильно темперировать шоколад. Что нужно сделать чтобы шоколад застыл.

If this video was useful to you, you can express your gratitude by subscribing to the channel, commenting 5 words, likes, reposting the video to social networks. If you want to help develop the channel or just thank the author in material form: 💰ALFA-BANK card: 4154 8120 0860 2603 💰SBER card: 63900216 9056473016 (Evgeny) 💰Donationalerts (all payment systems): https://www.donationalerts.com/r/tak_... Thank you for your gratitude, we are trying for you! 😇😇😇 Tempering is the process of heating and cooling chocolate to certain temperatures in order to cross-react cocoa butter. During the tempering process, cocoa butter takes a stable crystalline form. Chocolate gets a shine and a ringing crunch. ********************************************************************** ✏ Cooperation: [email protected] 🚀 Our Instagram: @tak_vkusno96   / tak_vkusno96   📸 Send your photos to the VK Group: https://vk.com/tak_vkusno96 🍀 I'm on VK: https://vk.com/minimal2 ********************************************************************* #chocolate #tempering #TAKVKUSNO! #isupovevgeny