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 ...

Break a 1lb bar of chocolate into small pieces. Put in a heat safe bowl and heat in the microwave in 10 second spurts stirring after every spurt till the temperature reaches 121°F degrees . Pour 2/3rd ...

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 ...

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 ...

We may receive a commission on purchases made from links. That glossy sheen of a fresh new bar of chocolate and the reassuring snap when you break into it are results of the chocolate being tempered ...

High-quality chocolate tablets are best for tempering chocolate before using to cover candy. (Myung J. Chun / Los Angeles Times) There are few things in cooking that give me “the dreads” quite like ...