Dessert & Baked Goods » Tempering Chocolate
Elaine Hsieh of EH Chocolatier explains the persnickety process of tempering chocolate for advanced candy making. Most chocolate at its solid state is in "temper" - it has shine and snap because its cocoa butter's crystal structure is tightly formed. When melted and allowed to cool on its own, chocolate is taken out of temper and the crystal structure will not re-form correctly, resulting in dull-looking, soft chocolate. Elaine's advice on temperatures and "seeding," make this process much less intimidating.
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