…were well founded. My supplier sent it via ground by mistake. Which means it crossed the country by truck during one of the hottest weeks of the year. It shows.
I was hoping to demonstrate an alternative tempering method this week, one that involves heating already-tempered chocolate only slightly, then applying it. But this stuff is completely unusable as it is. See that dull, almost mealy texture up above? The telltale sign of random, disorderly cocoa butter crystals. This couverture is completely unusable as it is.
To the tempering pot!