Tempering Chocolate - It's a learning curve!

So I've been learning to temper chocolate. It's nice to have that shiny texture on chocolate and it means there's less chance of bloom; that white powdery appearance that chocolate sometimes gets when it's been through extremes of temperatures. The more you practice, the easier it gets and I've now managed to do it by feel and texture as the chocolate melts, rather than using a thermometer. I figured I'm not making artisan handmade chocolates; I just want my products to look appetizing and pretty, so this technique is fine.

If you would like to have a go at tempering chocolate, I can recommend Alexandra Whisnant's method. It works for me!


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