The importance of environment

Please sign up for the course before starting the lesson.

Lesson Summary Make sure to have a thermometer with humidity and temperature readings, preferably more than one to monitor the humidity and temperature levels in different areas of your kitchen if it is large. Aim for temperatures between 19-21°C. When working with white chocolate shells, 19°C is preferred, and 21°C is preferred when letting dark […]

Back to: Chef Jungstedt Shine Master course > Chef Jungstedt Shine Master course