Tempering chocolate is a necessary step in making truffles and other chocolate candies. We tried methods using the sous vide, microwave, and double boiler to figure out the easiest method.

Learn here how to temper chocolate: Tempering of chocolate is important for chocolate decorations, for properly textured truffles and for gorgeous chocolate-dipped fruits and caramels.

Tempered chocolate is about more than looks—it's solid at room temperature and it’s tougher than candy you melt and recool with no precision.

I won't sugarcoat it (until later that is); tempering white chocolate is by no means an easy process. Why should you bother? Well, tempering chocolate melts the chocolate to a specific temperature ...

Tempering chocolate for a satisfying snap does not have to be difficult. In fact, in a few steps, you can get perfectly tempered chocolate in the microwave.

How to temper chocolateMethods for Tempering Chocolate Bain Marie ~ Seeding ~ Marble Slab (tabling) Bain Marie: *Caution: you must keep all water away from chocolate. Water causes chocolate to ...

While tempering chocolate can seem overwhelming, there is a shortcut that gets the job done just as well as the traditional method.

Tempering chocolate is a key process in making sweets that produces excellent texture and visuals, but what does it actually mean to put chocolate in temper?

Cake week featured beautiful examples of chocolate shaped into elegant forms. Chef Bruno shows us the perfect method of tempering chocolate to get the shapes you desire! Tempering is a technique ...