How to Temper Chocolate

Chocolate dipped anything is delicious!  There’s a trick to getting chocolate to harden back up with that special shine and snap when you bite into it!  The trick is called “tempering” which means monitoring the temperature of the chocolate melting process to bring chocolate up to 110 degrees and then bringing it back down to 80-90 degrees quickly by adding in more solid chocolate “seed” and slowly mixing until it melts.  Don’t have a double boiler?  Easy!  Microwave chocolate for 30 second increments stirring in between until melted and smooth – add a few chips in at the end to melt in and bring to temperature!  Dip desired food into the chocolate and let cool on parchment for a nice shiny finish!




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