Eddie Rozenblat, Author at Anova Culinary

Sous Vide Tempered Chocolate from #anovafoodnerd Eddie Rozenblat

Hello, my name is Eddie and I’m a chocolate addict…

One of my biggest weaknesses is chocolate, so this experiment was both exciting and fattening for me…

There are several traditional tempering methods which involve heat measurements, seeding or tabling using continuous movement.

I decided to temper chocolate while staying in my comfort zone (sous vide), and the results were pretty good.