Are all the high quality chocolate bars tempered? Like Valrhona, Cluizel etc? I think they are because they are all shiny, brittle and smooth melting. What about the bulk couvertures like Valrhona and Callebaut etc? Martin has said in his review for Guanaja that it looks really good in block form. If it is shiny and smooth then those are characteristics of tempering are they not?
When I buy bulk couverture, I would like it to be tempered but don’t want to have an extremely low number of quality couvertures to choose from. If it doesn’t state that it is tempered does that mean that it won’t be? The Valrhona bulk couvertures do not come with the word tempered in their discription on the sites that I have looked at. Any advice please?
I also have some chocolate dipping to do soon, using the Valrhona and Cluizel bars that I have bought. Are they tempered?
-Zero is where truth begins. Didn’t you know? You can’t say it wasn’t obvious.-