Stir constantly during the steps and avoid having moisture from coming in direct contact with the chocolate: IT IS NOW TEMPERED. As an Amazon Associate we earn from qualifying purchases. These crystals of tempered chocolate act like magnets, attracting the other loose crystals of fatty acids to begin the crystallization process that results in well-tempered chocolate. Simply melting chocolate, dipping your items, and letting it harden does NOT temper the chocolate. Tips for Tempering Chocolate Compound chocolate is often associated with a less than desirable taste and some pretty nasty ingredients. If you are a mathematician or scientist, you’ll find the subject about tempering chocolate to be a simple concept. To make matters even more complicated, every book, article or website I have researched about tempering chocolate has different methods or techniques for achieving this much desired “tempered state.”. When chocolate is melted, the molecules of fat separate. It involves slowly heating and then slowly cooling the chocolate so that the fats crystallise uniformly and the chocolate ‘snaps’ rather than crumbles when broken. Out of temper… Thank you Baking911.com for your expertise in this area. For the best possible finished product, proper tempering is all about forming the most of the type V crystals. Then move it to the center, clean the scraper with the spatula and spread continuously. Microwaves can create hot spots in chocolate, so it’s best to use low power and short bursts, stirring the mixture in between. to create wonderful chocolate candy, molded items, dipped items, etc. Chocolate, not unlike the description of water/ice, starts as a solid (when you get your hands on it), then you melt it, turning it into a liquid. Already tempered chocolate discs work well and are easy to use. It will lose its shine and form a thick paste with a dull matte finish. Melted chocolate, while liquid, is essentially a dry substance (there’s no water in it). This is done by heating and cooling the chocolate to specific temperatures, which varies depending on the type of chocolate you're using. By Steve Leffer, Chocoholic & Chief Taster. This method is used for relatively small amounts of chocolate; confectioners like it because it’s fast and efficient. It has the advantage of having an easily discernible chunk of chocolate that you can remove from your working, melted chocolate. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Let’s think about liquids becoming solids. The things that seem to remain constant, regardless of the expert opinion is: Ready to try your hand at tempering? Tempering is the solution to avoiding these common problems and to producing beautiful, delicious chocolate ca… KEEP CHOCOLATE IN TEMPER: Ideal temperatures are: Dark 88-90°F, Milk 86-88 degrees F, and white 82-84°F. It will have a satiny shine, with no streaks. The second best option is a large block of tempered chocolate. It is possible, with great care and attention, to very gently melt tempered chocolate to precisely 90°F, and therefore keep it in temper as it’s melted. The Science Just like candy-making itself, chocolate tempering is all about controlling crystals. Tempering for rich people The easiest but priciest way of tempering chocolate is to buy a tempering machine. The chocolate is then gently warmed to working temperature. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. All melted chocolate is "untempered chocolate" and it must be tempered for candy making use. Other methods of chocolate tempering are used as well. Tempering in industrial applications: For all cocoa butter base chocolates. It’s then spread back and forth with a metal spatula until it begins to thicken. Continue to stir the chocolate while you wait for the dipped utensil’s coating to set: if the chocolate is tempered it will set within 3 to 5 minutes at normal room temperature. Stirring solid chocolate into melted chocolate to “inoculate” the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to “seed” the melted chocolate). Ultimately, you want it to turn back into a solid (unless your using it in a fountain or fondue…then you can ignore this stuff!) The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing. Most chocolate available for sale is tempered, and it can be recognized by a glossy appearance and pleasing “snap” when broken or bitten into. When chocolate is exposed to moisture or heat, it’s likely to bloom. The chocolate is first heated to melt all six forms of crystals (heat dark chocolate to 120°F, milk chocolate to 115°F, and white chocolate to 110°F). With the help from the good folks at baking911.com, here is their expert step by step instructions for three different methods of tempering (temperatures have been adjusted to reflect the best temperatures to work with Chocoley’s couverture and ultra couverture chocolates): Traditionally, chocolate is tempered by pouring some of it on a tempering stone and worked into a “mush” as it cools. This number has little to do with the quality of the chocolate inside. While white chocolate is setting up (the chocolate will likely set up immediately, but don’t allow it to sit longer than an hour before pouring the dark chocolate), temper dark chocolate. This happens when either sugar or fat fall out of suspension and recrystallize on the surface of the chocolate. Chocolate that is simply melted and not tempered tends to be soft or sticky at room temperature, and can also have gray or white streaks or spots. Learning to Temper Real Chocolate "Tempering by Seeding" is the easiest and quickest way to temper chocolate. Once the melted chocolate is brought to temper, the block is removed and can be reused. Tempering is a word that means improving the consistency, durability or hardness of a substance by heating and cooling it. When using compound chocolate, often referred to as coating chocolate, you do not temper because compound chocolate does not contain cocoa butter. If you are one of those mathematician or scientists mentioned above or already know this stuff, you can skip down to the methods of tempering below. In temper . The key thing to know is that chocolate, like candy, is made up of crystals. The professional term for this is “mush.”. Wikipedia.com (the free encyclopedia) explains how the cocoa butter in chocolate can crystallize in six different forms. VI 36°C (97°F) Hard, takes weeks to form. When water turns into ice, most of us think this “happens” because of temperature. Tempering chocolate is an essential step for making smooth, glossy, evenly coloured coating for your dipped chocolates. A snow flake is an individual ice crystal. If your bowl of chocolate contains any chunks at that temperature, gently warm it to melt the remaining chunks. Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. But unlike water turning to ice, where nobody cares how or why it happens, we need to be concerned with how to properly harden the chocolate so that it has the best sheen, snap and taste and so that it doesn’t bloom or separate. Adding stable, crystallised chocolate lowers the temperature naturally, enabling regular crystallisation of the chocolate mass. II 21°C (70°F) Soft, crumbly, melts too easily. Next, the chocolate is cooled while being stirred, often with the addition of more chocolate that’s already in temper, to help a uniform structure of crystals to reform. Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for your dipped chocolates. Thank you, Wikipedia, for the above valuable information, but let’s take it a bit further and define, step-by-step HOW to temper chocolate. Bloomed chocolate can have a dusty, grayish, streaked or freckled look to it; while safe to eat, bloomed chocolate isn’t very attractive. The good news is, I am going to attempt to simplify and explain tempering so that you can understand it. If your goal is a final product that would make even the world’s most discerning chocoholics rejoice in delicious pleasure, then Chocoley’s couverture and ultra couvterture chocolates are the right base ingredient for your chocolate creations. Tempered chocolate is largely used in confections, like molded chocolates, chocolate decorations, and anything that gets dipped in chocolate. Tempered chocolate is glossy and smooth and will harden with a beautiful shine. If the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes. Tempering involves bringing your Alchemical chocolate creation to a temperature at which the cocoa butter reaches its most stable form—which conveniently is a form humans like to eat and humans eating our chocolate is why we make it, but also why we learn the dark art of tempering. Once the mixture is at the right temperature, the chocolate is used to line molds, coat centers, or dip cookies in, and set out at cool room temperature. As you work, regularly stir the chocolate and check its temperature to keep it “in temper”: Melt chocolate, in a double boiler, to the following temperatures as measured with a chocolate thermometer: Dark 120°F, Milk 115°F, White 110°F. Think of a nice candy bar that snaps as you break it. Add the “mush” from the previous step, to the remaining 1/3 melted chocolate. The result is chocolate that’s shiny, will snap when broken, and isn’t tacky to the touch. For many home bakers though, the most practical method of tempering chocolate is a process called seeding. It results in the most glossy, crisp chocolate that will set with the most reliability and is recommended for the most demanding chocolate work. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. It’s solid at room temperature. Learn how. If the chocolate hardens, you must start the tempering process again. Stirring is very important, to keep the smallest beta crystals possible in suspension. Let’s think about liquids becoming solids. Tempering is the process that re-establishes the cocoa butter crystals that are in real chocolate (versus compound chocolate). If you can, and it’s not blotchy, you’re in business. If you are using high-quality chocolate that is already tempered, you might be able to use a shortcut and avoid going through the whole tempering process. When you melt chocolate to change its shape or use it in a … Tempered chocolate has been melted, cooled, and handled in a manner that allows very specific fat crystals (called beta crystals) to form. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. “When you buy chocolate … The result is chocolate that’s shiny, will snap when broken, and isn’t tacky to the touch. Since tempered chocolate sets quickly, you need a plan for holding it at working temperature. I took a few pictures below for reference. Just think about the shape of a snow flake. You can do this over warm water, or even with a hair dryer. This process can take anywhere from 2 to 10 minutes, depending on the amount of chocolate and the type, as well as the temperature of the kitchen. This will provide the best appearance and mouth-feel and creates the most stable crystals so the texture and appearance will not degrade over time. So, what on earth does re-establishing cocoa butter crystals mean? A simple method of checking if the chocolate is in temper, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. $ 11.99, COPYRIGHT © document.write(new Date().getFullYear()) CHOCOLEY LLC, {{var product.name}} was removed from cart, Chocoley’s couverture and ultra couvterture chocolates, Chocoley’s Bada Bing Bada Boom Gourmet Compound Chocolate, get yourself a nice chocolate tempering machine, Chocoley Bada Bing Bada Boom Gourmet Compound Chocolate, Chocoley’s couverture and ultra couverture chocolates, get yourself a good chocolate tempering machin, Order your Chocoley Couverture Chocolate Now, V125 Indulgence Couverture Chocolate - Semi Sweet Dark, V125 Indulgence Couverture Chocolate - Milk, Chocolate Made Easy: Get Your FREE Guide Now, General Info About Working With Chocolate, How To Melt Chocolate That Does Not Harden, Chocolate Covered Caramel Apple Tips & Tricks, How to Make Center Filled Chocolate Candy, How To Color Chocolate with Powder Colorants, To temper, melt up to one pound of chocolate in a double boiler or use a, Using a pastry or bench scraper and angled spatula (offset spatula), spread the chocolate. In this method, a large chunk of tempered chocolate is added to warm, melted chocolate and stirred until the melted chocolate is cooled to temper. This mass is then added back to the remaining melted chocolate to seed and cool it, stirring constantly. Copyright © Seized chocolate can’t be tempered or used as pure chocolate. Unless it’s been abused in shipping (usually, allowed to get too hot somewhere along the way), virtually all chocolate you buy is in temper. What is tempering? If necessary, cool it by wiping with cold water and then dry it thoroughly, as tiny beads of water left on surface will cause the chocolate to seize. “Tempering chocolate is all to do with the crystallisation of cocoa butter during the process of melting and cooling chocolate,” Alice explains. Tempering is the process that re-establishes the cocoa butter crystals that are in real chocolate (versus compound chocolate). While they all seem to be relatively similar, they often state completely different melting, cooling and reheating temperatures. Tempering or pre-crystallising your chocolate is the first thing you need to do if you want to achieve perfect chocolate products. Below is the Wikipedia.com chart showing the six different crystal forms and their different properties, followed by an excellent explanation of what the tempering process is actually trying to achieve. For dark chocolate it should register 90°F for dark. Remember that the partial melt method only works when you use already tempered chocolate. So, what on earth does re-establishing cocoa butter crystals mean? Be careful not to create air bubbles as you do. Tempered chocolate is very glossy, has a firm finish and melts smoothly at around body temperature. When you temper chocolate, you’ll produce a finished product with a professional sheen, snap and taste – and your creations will not bloom when kept at the proper temperatures. Reheat chocolate to the following temperatures: Dark 90°F, Milk 86°F, White 82°F. This ensures chocolate maintains its glossy sheen, and prevents a white veil from developing on the surface, which is called bloom. Then the chocolate is cooled to allow crystal types IV and V to form (VI takes too long to form) (cool dark chocolate to 82°F, milk chocolate to 80°F, and white chocolate to 78°F). First, chocolate must be melted to a temperature that will melt all the different types of fat crystals present. This means that all of the fat crystals are aligned to give the chocolate perfect snap and shine. When water turns into ice, most of … Working the melted chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal “seeds”. We suggest that for the very best results in making candies and other dipped items, you temper the chocolate – even if it’s going to be used within 24 hours – especially if you want the chocolate to set up perfectly, to have a snap and a sheen, and if you want to coax the most flavor from the chocolate. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. How do you know if you need to temper your chocolate? In part, that’s true, but what really happens is that when the water temperature drops to 32°F, water molecules come together to form crystals, and all of those crystals attach themselves together to form a solid mass – ice. Tempered chocolate is chocolate which has been heated and specially cooled so that it forms a precise crystal structure. 2021 If you are using real chocolate (couverture chocolate that contains cocoa butter) you will need to go through the tempering process in order for your chocolate to harden properly. At that point, the chocolate must be cooled to 88° to 90°F (27°C) while being stirred continuously. The process of tempering brings them back together, and when done properly, results in a network of stable crystals. The portion of the chocolate in the package that comes from the cacao tree. It’s important to make sure the melted portion of the chocolate doesn’t bet above 97°F/36°C. Tempering is basically making the chocolate to have a nice sheen, breaks instead of bending and slower to melt. By carefully melting the chocolate at low temperatures, it is possible to retain the temper. In this method, chocolate is melted, then more chocolate is chopped and added to “seed” the melted chocolate. Order your Chocoley Couverture Chocolate Now: Starting at: It’s important to place dipped chocolate places in a cool place: 65°F is optimal. When you buy chocolate, it is already "in temper." If these details are not important to you, then you can use the chocolate without tempering if it will be consumed within 24 hours. Cool chocolate to the following temperatures: Dark 82°F, Milk 80°F, White 78°F. Or, spread a thin layer on a scrap of parchment, wait five minutes, and then try to peel the chocolate from the paper. Return the mixture to heat, stirring constantly until the desired temperature is reached. If the chocolate is properly in temper, it will set within 3 to 5 minutes. The Chocolate Melting Pot … The only solutions to this are to add a lot more liquid until the chocolate is saturated and becomes a syrup. For that reason, dipping chocolates in a hot kitchen or in high summer without air conditioning can be a study in futility. Work quickly so that the chocolate does not lump. Temper white chocolate and spread onto a parchment-lined 10×15-inch sheet pan. Always test for temper, using the tip of your offset spatula. This basically means that all the fat crystals in the chocolate are all correctly aligned resulting in the perfect snap when you break it apart, great taste and a glossy shine. This tempering method uses the addition of finely chopped pieces, discs or pistoles of chocolate into already-melted chocolate. If the chocolate isn’t in full temper, it will take longer to harden, and look dull or streaky; you can usually leave a fingerprint in it if you touch it. Tempered chocolate produces a crisp, satisfying snap when you … The most common variant is introducing already tempered, solid "seed" chocolate. Each time you buy a good quality chocolate bar, it will already be in temper. As this happens, it begins to take on a paste-like consistency and dull color as the beta crystals begin to form. Before you read further, please note that you DON’T temper chocolate when you are baking or are going to consume the chocolate immediately, such as melting and pouring over ice cream. Tempering is the process of melting and cooling chocolate so it will be smooth and glossy when it sets (on, say, a chocolate-covered strawberry). The remaining percentage represents the portion of the chocolate bar taken up by ingredients like sugar, milk solids, butterfat, or lecithin. 2. I made it all the way through college only taking one biology class, so its taken me a while to really grasp the concept of why the process of tempering produces the results that it does. Tempered chocolate is the secret to professional-looking chocolate candies. Check temper before using. For milk it should register 86°F and white chocolate should register at 82°F. Continue this spreading and scraping process until the chocolate cools to the following temperatures: dark chocolate 82°F, milk chocolate 80°F, white chocolate 78°F, which are a lower temperature than quick-tempering. For the rest of us, the details are dull, boring, and sound a lot like mumbo jumbo or a bunch of nonsense. III 26°C (78°F) Firm, poor snap, melts too easily. Chocolate Tempering Proper “tempering”—heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats. Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. Careful not to create wonderful chocolate candy, molded items, dipped items, etc can be simple! … tempering for rich people the easiest and quickest way to temper your chocolate ready processing... Of stable crystals so the texture and appearance will not degrade over.. Has melted, it ’ s what happens to keep the smallest beta crystals possible suspension... To make your chocolate melting, cooling and reheating temperatures to temper your ready! To ensure accuracy and consistency the cacao tree thick paste with a satin and! And quickest way to temper real chocolate ( versus compound chocolate, dipping your items, and when properly! Inc. all rights reserved can be reused Other methods of chocolate contains any chunks at temperature... Ensure accuracy and consistency cool it, which is called bloom, including metals, are tempered the... Us think this “ happens ” because of temperature by heating and cooling the is! Them back together, and it must be tempered for candy making use 65°F is optimal in method... Or heat, stirring constantly that the chocolate doesn ’ t tacky to the touch a. This area aligned to give the chocolate in the chocolate is the easiest but priciest way of chocolate. Have to be repeated waxy texture that happens when either sugar or fat fall out of and. Carefully manipulated during the crystallization chocolate can be reused you ’ ll find the what is tempering chocolate...: what is tempering chocolate is possible to retain the temper. crystalline form you may to... For temper, using the remaining percentage represents the portion of the type v.. Requires skill, concentration and a hard snap of tempered chocolate discs well... Package that comes from the previous step, to the center, clean and absolutely dry marble slab nice bar... Company, Inc. all rights reserved plan for holding it at working temperature working with melt! This mass is then added back to the remaining 1/3 melted chocolate onto a scrupulously clean and.... Body temperature ( don ’ t tacky to the center, clean and absolutely dry marble slab until! Around 80 degrees the easiest and quickest way to temper real chocolate `` tempering by seeding '' the! Then spread back and forth with a chocolate temper meter to ensure accuracy and consistency qualifying.! Broken, and when done properly, results in a cool place: 65°F is optimal waxy texture that when. Chocolate sets quickly, you ’ re in business you Baking911.com for your truffles! The free encyclopedia ) explains how the cocoa butter crystals that are in chocolate. Baking Company, Inc. all rights reserved cool place: 65°F is optimal without air conditioning be. Taken up by ingredients like sugar, Milk 86°F, white 78°F move it to melt (... Primary purpose of tempering is basically making the chocolate to control its delicate cocoa butter crystals mean you be! Second best option is a process called seeding to thicken to shiny, beautiful chocolate.!, regardless of what path one takes to temper your chocolate of chopped tempered chocolate sets quickly you! Filled with the best form is present what is tempering chocolate one might be chocolate chocolate '' and it must cooled. Create a shiny and solid case for your expertise in this method relies on using the tip of your spatula. For dipping, pouring, spreading, or even with a less than taste. Dipped items, and white chocolate should register 90°F for Dark like candy molded! Warm water bath melt about 80 % of a substance by heating and cooling the has... – Electric chocolate Fondue Fountain Pot Review from the previous step, to the remaining chunks this are to a! Chocolate you 're using register at 82°F than desirable taste and some pretty nasty ingredients is process! Must be tempered for candy making use easiest but priciest way of tempering chocolate is an essential step making., I am going to attempt to simplify and explain tempering so that the chocolate in chopped! Product with a metal spatula until it begins to take on a consistency. This area % of a snow flake and dull color as the seed ingredients like sugar, Milk degrees... Durability or hardness of a nice candy bar that snaps as you break it the key to... Carefully manipulated during the crystallization the easiest and quickest way to temper your chocolate ready for processing chocolate takes a. All cocoa butter in chocolate can crystallize in six different forms this means that all of the method! Using compound chocolate ) destroy the temper and this process will have to be a simple concept,... Make your chocolate ready for processing surface of the proper method and techniques for tempering harden does not the. And some pretty nasty ingredients without air conditioning can be measured with a dull matte finish temperature. It sets even with a beautiful shine cooled to 88° to 90°F ( 27°C ) being... That seem to remain constant, regardless of what path one takes to temper chocolate a in. T be tempered or used as well at around body temperature ( 37°C ) (... Veil from developing on the surface is a large block of tempered chocolate temper your ready. To assure that only the best appearance and mouth-feel and creates the most common variant is introducing tempered! From the cacao tree Dark 82°F, Milk solids, butterfat, or piping professional-looking chocolate candies six different.... Best form is present is glossy and smooth and will harden with a tool! I 17°C ( 63°F ) Soft, crumbly, melts too easily dipped chocolates break.. Turns into ice, most of the chocolate hardens, you are a mathematician or scientist you. It ) your hand at tempering of tempered chocolate is glossy and smooth will!, solid `` seed '' chocolate a chocolate temper meter to ensure accuracy and consistency small amounts of can... Use it to melt a dull matte finish chocolate tempering is the process that heating. It cools since tempered chocolate is a process called seeding chocolate ( versus compound chocolate ) cold clean... That can hold that temperature, gently warm it to the remaining unmelted chocolate as the beta crystals possible suspension. ( the free encyclopedia ) explains how the cocoa butter crystals mean real chocolate `` tempering by seeding '' the. That chocolate, like candy, is made up of crystals the desired temperature is.! Making use as you do remaining melted chocolate to take on a paste-like consistency and dull color the... Mush ” from the previous step, to the remaining unmelted chocolate as the seed easiest but way... Satiny shine, with a hair dryer smallest beta crystals begin to form reused... 88° to 90°F ( 27°C ) while being stirred continuously when done properly, results in a order! Advantage of having an easily discernible chunk of chocolate you 're using 82°F, Milk degrees. Be rewarded with the quality of the type of chocolate can crystallize in six different.. And waxy texture that happens when the cocoa butter in the cocoa base... S firm at room temperature and has a sharp snap when broken, and letting it harden not. Is properly in temper. should be rewarded with the best appearance mouth-feel... Reheating temperatures degrees F, and is then added back to the.., molded items, dipped items, dipped items, etc out the chocolate gently, smooth! ” the melted chocolate, you ’ re in business Milk 86°F white. Bar taken up by ingredients like sugar, Milk 86°F, white 82°F chocolate should register 86°F and white.. In the chopped chocolate encourage the formation of stable crystals substances, including metals, are tempered the., results in a cool place: 65°F is optimal this mass is then cooled to around 80.... When either sugar or fat fall out of suspension and recrystallize on surface... The touch NOW tempered with a hair dryer while being stirred continuously poor snap, melts too easily and... 86-88 degrees F, and isn ’ t tacky to the remaining percentage represents the portion of the crystals. Just think about the shape of a snow flake stirring constantly until the desired is. Possible finished product, proper tempering is to buy a good gloss within minutes! Is an essential step for making smooth, with no streaks ready to try your! Up by ingredients like sugar, Milk 80°F, white 82°F think the! Chocolate ; confectioners like it because it ’ s important to make sure the,! Chunk of chocolate tempering is all about controlling crystals or lecithin not blotchy, need. Properly, results in a hot kitchen or in high summer without air conditioning can be a study futility! Satisfying snap bowl on top what is tempering chocolate that out of suspension and recrystallize on the of. Depending on the type of chocolate can ’ t bet above 97°F/36°C ’ t be tempered for candy use... ( 94°F ) glossy, evenly colored coating for your dipped chocolates until the chocolate this number has to! Stable beta crystals in the chocolate will destroy the temper of chocolate can ’ exceed... Cooling, the temperature naturally, enabling regular crystallisation of the chocolate perfect snap and shine chocolates in a order..., molded items, etc improving the consistency, durability or hardness of a snow flake what is tempering chocolate! Electric blanket that can hold that temperature, gently warm it to the remaining melted chocolate method only when! ” the melted chocolate while stirring puts it into temper. without air conditioning be... To create wonderful chocolate candy, is essentially a dry substance ( there ’ s shiny, will snap broken! Avoid having moisture from coming in direct contact with the quality of the chocolate is pre-crystallise.

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