Meanwhile, Patel describes how tempering allows the chocolate "to cool back into a smooth, shiny, and snappy quality...it is the best way to ensure your chocolate has that professional shine and ...

Tempering chocolate is a useful skill for any home pastry chef. It's the best way to get that professional couverture on truffles, fruits, or candies. Plus, you'll need it for picture-perfect ...

Andrea Leduc, production manager for Aggie Chocolate Factory, talks about the process behind tempering and preparing ...

or maybe you just want melted chocolate over a scoop of ice cream, you'll need to know how to temper chocolate. Who better to teach you a superior way to get that chocolate drizzly than celebrity ...

The Salter Professional Hot Chocolate ... that I always resisted buying a hot chocolate maker because I honestly thought what’s the point of paying for a machine when I can just stick a cup ...

And, as a professional baker and recipe developer ... I suggest using a high-quality bar of chocolate for peppermint crunch cookies.Molly Allen Start by creaming the softened butter and sugars.

There are endless dark chocolate bars to choose from. Here’s how to make a choice based on quality, nutritional value, and taste. Dark chocolate is packed with nutrients and offers several ...

Commissions do not affect our editors' opinions or evaluations. Professional liability insurance is also known as errors and omissions insurance. It covers claims against your business for ...