Відео

...I bought 100% .-.

@@twopeasinapod7554 When I watch the professional videos I don’t have to read I just listen unlike your video very unprofessional

juice from half a lemon works as well

😂 right LMAO😜

Where did you learn that? Over the years I've revisited my intensive studies on melting chocolate and the variations of tempering by seeding and this method of incorporation of butter has never Once been suggested. If you are using something like basic chocolate chips for baking this could Possibly be viewed as easier because of the higher melting point stabilizers added to them make melting appear more difficult-especially if you're using a microwave because they keep their form despite being soft on the inside, so short bursts of 30 seconds at half power is Required in order to not scorch your chocolate. Most people skip bothering with lowering the power but don't realize they've injured their chocolate because it doesn't smell as strong as the word 'scorch' would imply but it's been my experience that scorched chips are dryer and harder to work with. Depending on how much damage is done it can also have a bitter finish on the tongue. If splashing is the concern, melting a bit first can help before adding your room temp butter to the bowl. If I were spending money on a bag or block of expensive Real chocolate I wouldn't risk the cream separating from the fat in the melted butter seizing up my chocolate and ruining my project. Of course there's always many other treats that can be made from broken or seized chocolate so it's not a Total waste but disappointing nonetheless.

Where did you learn that? Over the years I've revisited my intensive studies on melting chocolate and the variations of tempering by seeding and this method of incorporation of butter has never Once been suggested. If you are using something like basic chocolate chips for baking this could Possibly be viewed as easier because of the higher melting point stabilizers added to them make melting appear more difficult-especially if you're using a microwave because they keep their form despite being soft on the inside, so short bursts of 30 seconds at half power is Required in order to not scorch your chocolate. Most people skip bothering with lowering the power but don't realize they've injured their chocolate because it doesn't smell as strong as the word 'scorch' would imply but it's been my experience that scorched chips are dryer and harder to work with. Depending on how much damage is done it can also have a bitter finish on the tongue. If splashing is the concern, melting a bit first can help before adding your room temp butter to the bowl. If I were spending money on a bag or block of expensive Real chocolate I wouldn't risk the cream separating from the fat in the melted butter seizing up my chocolate and ruining my project. Of course there's always many other treats that can be made from broken or seized chocolate so it's not a Total waste but disappointing nonetheless.

@@gloss5693 SAME

Yeh. She kinda left us hangin

thc

Read 💀

Imagine being strapped down in a chair and being forced to listen to this on repeat as torture

Thank you. You drop this queen 👑

Omg thank u so much!!

you are a life saver