The ideal temperature for tempering our Schokinag chocolate depends on the type of chocolate.
For dark chocolate, tempering typically involves heating it to around 45-50°C, then cooling it to 26-28°C, and finally reheating it to 31-32°C.
For milk chocolate, tempering typically involves heating it to around 45-50°C, then cooling it to 26-27°C, and finally reheating it to 29-30°C.
For white chocolate, tempering typically involves heating it to around 45-50°C, then cooling it to 25-27°C, and finally reheating it to 29-30°C.