Chocolate, whether in the form of a candy bar or as a drizzle for ice cream, is a delight for many. Although melted chocolate and tempered chocolate are often associated with one another, the two ...

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 ...

When a glossy bar of chocolate suddenly develops a chalky, pale coating, most people assume it has gone moldy and head ...

Quick tempering couverture chocolate: This method must be used with already tempered chocolate. The idea is to melt it without having it become untempered. Tempered chocolate is glossy and snaps when ...

In my life as a pastry chef, I’ve always held fast to the belief that there are certain flavors -- specifically coffee, lemon and chocolate -- that are best taken to the extreme. If I create a coffee ...

Upgrade your homemade confections with this simple technique. If you’ve ever bitten into a shiny chocolate from a box of truffles, you’ve experienced the magic of tempering. The term refers to the ...