File:Couverture chocolate samples, tempered and untempered.jpg
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English: Two samples of dark (55 % cocoa) couverture chocolate applied to ladyfinger biscuits. The upper sample was properly tempered and has a shiny finish. The lower sample was not tempered but rather applied immediately after melting at a temperature of about 40 °C, has a dull finish and displays grey fat bloom. Deutsch: Zwei Proben dunkler Kuvertüre (55 % Kakao), aufgebracht auf Löffelbiskuits. Die obere Probe wurde richtig temperiert und hat eine seidig glänzende Oberfläche. Die untere Probe wurde nicht temperiert, sondern unmittelbar nach dem Aufschmelzen bei einer Temperatur von etwa 40 °C verarbeitet, hat eine stumpfe Oberfläche und weist grauen Fettreif auf. |
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| Source | Own work |
| Author | SKopp |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 19:14, 26 January 2014 | | 1,332 × 2,664 (628 KB) | SKopp (talk | contribs) | User created page with UploadWizard |
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