Search Blog
Blog Categories
Subscribe to our blog

Enter your email address:

Delivered by FeedBurner


Entries in quick microwave tempering (1)


Having a “Temper” Tantrum?

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.

Click to read more ...