Re-tempering chocolate !!
Yesterday we spoke about tempering chocolate. But have you wondered, what happens to the chocolate that doesn’t pass the quality test. Some of the bars are not in perfect shape as we would like it to be, some break while packing and many a times the undelivered packages return back to us along-with the chocolates.
Couverture chocolate never gets spoilt if stored in a cool dry environment. So even if chocolates melt in transit, they may become disfigured but are still not damaged.
Apart from us eating these broken pieces of chocolate (testing by tasting of-course 😉), all of it goes back into re-tempering and eventually ends up into a beautiful looking chocolate bar 🍫.