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#ICCAIn90Days: Chocolate Tempering Unveiled with Chef Omkar! Chef Omkar guided our professional pastry students through the essential techniques of tempering chocolate using precise temperatures for dark, milk, and white varieties. He broke down the process, explaining that dark chocolate must be heated to 50°C, cooled to 27°C, and worked at 30-32°C, while milk and white chocolates are tempered at 40°C, cooled to 27°C, and worked at 30°C and 29°C respectively. Chef Omkar also discussed the impac
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Tempering chocolate: seeding method
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