Baking enthusiasts will know that the key to the perfect chocolate-covered treats requires a process called tempering. Tempering is the method of heating and cooling chocolate to stabilize it and is ...

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 ...

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 ...

Take a minute to imagine your favorite chocolate bar. The smell of the cocoa. The fillings of the bar. The snap of the chocolate. It’s sheer perfection. But have you ever wondered how you can create ...

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 ...

If you've found a recipe that requires tempering chocolate, you may wonder if it's truly necessary. Can't you just melt it?

There are few things in cooking that give me “the dreads” quite like tempering chocolate. It’s a time-intensive, persnickety process that is overwhelming to deal with — and for someone like me, who’s ...

Making a batch of chocolate-dipped strawberries? To achieve the inviting glossy sheen found on store-bought treats, you'll need to master the art of tempering your chocolate. Just bear one thing in ...