Tuesday
Jan152013
Having a “Temper” Tantrum?
Tuesday, January 15, 2013 at 4:00AM 
By Katie Barreira
For Cooking Newbie, a blog for beginner cooks
Tempering chocolate can be one of the more intimidating, exacting and maddening culinary tasks. But it doesn’t have to be.
Why temper?
If you’re going to melt chocolate for coating, candy making, or dipping you’ll have much snappier results if you take the time to temper.
When heated above 90 degrees the fat in chocolate (cocoa butter) separates and forms streaky grey crystals when cool if not first recombined.