Chocolate Tempering Q&A - ATA #5

This one is all about tempering so if you have questions maybe today you'll get your answer! If not, you can always submit your question to us and maybe we'll answer it here, on the website or perhaps in an (yes they are still coming) podcast!

Question: Is it possible to over temper?

Question: Are Beta Crystals the same as Type V crystals? I have noticed many professionals refer to Beta Crystals?

Question: Is it true that if you fill chocolate shells with ganache or praline that you have to temper the filling first or the chocolate will bloom?

The article Alchemist John references answering this question:
https://courses.ecolechocolat.com/lob...

A comprehensive Ask the Alchemist about Degree of Temper and the Science behind it:
https://chocolatealchemy.com/blog/201...

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The Alchemist has answered over 250 questions on the website:
http://chocolatealchemy.com/ask-the-a...

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Music graciously provided by:

Intro music: “Puzzle Pieces” by Lee Rosevere
http://freemusicarchive.org/music/Lee...

Other Music: “He wasn’t afraid to die” By i.m. ruzz

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