Hello there fellow chocoholics...this recipe (well, technique) I think is worth the price of the Insider Club membership alone. Nearly 3 years ago I attended a Bean to Bar class in Melbourne at the Savour Chocolate and Patisserie school...and paid a lot. It was worth every penny mind you! And it ignited a chocolate spark in me that is still burning bright. If you follow me on social media at all, you will know that I even got to go to Ghana this year with Callebaut, my chocolate of choice for all things! It was really really a thrill to be a part of that trip, and I should really tell you more. It was a trip I will always remember.
But I digress...this method is called seeding, and is really the only way you can manage to temper chocolate using the Thermomix. I suggest you stick to the amounts as specified and also use the baking paper strips as demonstrated in the video. There are still variations that can alter the outcome of your results. (Please email me if you have issues!)
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