TECHNIQUE AT 34ºC AND ADDITION | Tempering to overcome the fear of working with chocolate

Опубликовано: 12 Июль 2026
на канале: Bia da Petite

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Hey everyone! 🤎

Today I'm bringing you a highly requested video: chocolate tempering! I'll show you the two techniques I use at Petite that make my production so much easier!

After this video, I want everyone working with premium chocolate, okay? 🤎

Any questions, leave them in the comments 🥰

Follow me on social media:

Instagram: @BiadaPetite
Tiktok: @Petiteappetit
My bakery's Instagram: @Petiteappetit

Want to learn more with me? Check out my complete Easter e-book: https://go.hotmart.com/B98011817I?dp=1

Timestamps:

01:13 - What is tempering and why do it?
02:49 - 34ºC technique or direct tempering
08:11 - Addition technique

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