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07-27
https://li x
If you have a question the author didn't answer about why 28 degrees is best, it's fine to ask; but when you're commenting about something that's based in facts,
I swear I've read comments like "I've never worked with chocolate before, but I think 29 degrees would be better than 28 degrees." That kind of comment is not the way to get positive attention from an influential blogger or establish yourself as an expert.
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07-27
https://ma x
When I read comments I’m always amazed by how many people admit (admit!) they have no idea what they're talking about and then go on to make recommendations, suppositions, or write long rambling analyses based on nothing more than a pure guess.
Say what temperature is better and why. Maybe say where you get your information. Is it based on your experience, the recommendations of the Chocolate Storage Association, or just your own wild guess? Make a point.
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