The best way to learn how to temper chocolate is just to do it a few times. It doesn’t take very long, maybe twenty minutes including set-up, then maybe half an hour to an hour for the chocolate to harden, depending on how thinly you spread it. I suggest simply practicing on a parchment-lined baking […]
READ ONIt’s easy to lose your cool trying to create a perfectly tempered batch of chocolate. I know I usually do. The thing is, professional chocolatiers have high-tech mechanical temperers that keep melted chocolate at just the right temperature for hours at a time. The rest of us have to make do with the tools we […]
READ ONWhenever you buy chocolate, it’s tempered. Bars, chips, disks, chunks…whenever chocolate leaves the factory, it’s tempered. The only time you’ll ever bring home untempered chocolate is if it’s been baked (say, in a chocolate chip cookie) or if you happen to leave it in a hot car and it melts. In either case, the carefully […]
READ ON