How (and Why) to Temper Chocolate

For many cooks, there is nothing more daunting in the culinary universe than making candy, especially the chocolate variety. Why? It all comes down to one word: Tempering. Traditionally a complicated and fairly labor-intensive process, tempering is a necessary step for two reasons. One, you get a snappy, professional-looking finish that looks way nicer than … Continue reading How (and Why) to Temper Chocolate