I won't sugarcoat it (until later that is); tempering white chocolate is by no means an easy process. Why should you bother? Well, tempering chocolate melts the chocolate to a specific temperature so ...

To temper chocolate, you need a double boiler, a cooking thermometer, and a rubber spatula. The process of tempering involves heating and cooling chocolate to specific temperatures. Tempering ...

You are no doubt aware that chocolate-dipped anything — strawberries, cookies, pretzels, you name it — can make a platter special, but perhaps you have also been put off (as have I) by the process of ...

Patience and a good thermometer will get you perfect, glossy chocolate. Thanks to Valentine's Day, February is the unofficial month of chocolate, a time when pastry shops everywhere are putting out ...

The point of tempering is to create in the chocolate enough of the stable fat crystals that form only from 85 to 90 degrees. These create a glossy, snappy coating, while the unstable crystals that ...

Breakthroughs, discoveries, and DIY tips sent six days a week. Terms of Service and Privacy Policy. You don’t need to be a professional chocolatier to make ...

You are no doubt aware that chocolate-dipped anything (but especially cookies) can make a platter special, but perhaps you have also been put off (as have I) by the process of tempering chocolate.