Tempering Chocolate 

Celsius scale
Dark chocolate: 45-50°C → 27°C → 31-32°C
Milk chocolate: 45°C → 27°C → 29-30°C
White chocolate: 45°C → 26°C → 28-29°C
Fahrenheit scale
Dark chocolate: 113-122°F → 80.6°F → 87.8-89.6°F
Milk chocolate: 113°F → 80.6°F → 84.2-86°F
White chocolate: 113°F → 78.8°F → 82.4-84.2°F
00:00 - Tempering with a marble slab
07:51 - Tempering with a Mycryo cocoa butter
10:01 - Tempering with callets
15:24 - Backstage
Tutorial: en.lililove.me/tempering/
Chef - Andrey Dubovik / andrey_dubovik
Assistant - Ronya Belova / ronya_belova
Video - Dima Buko / dimabuko
Photo - Lililoveme / lililoveme
Translation & Voice-over - Yuliya Maiseyenka / julmoi
Tutorial for a free lesson at online pastry academy Lililoveme (en.lililove.me)
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