October 14, 2016
Should I take the last chocolate? I didn’t know it was the last one when, feeling peckish on a recent afternoon, I rose from my desk and walked across the newsroom toward where my editor, Victoria, sits. She keeps on …
September 7, 2016
Tempering is a way of precisely melting chocolate so that it has that nice, glossy finish that you see on professionally made candies. Tempered chocolate is heated, cooled and then warmed again.
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Tags: Boiler, Candy, Chocolate, Condensation, Confection, Cool, Cooling, Dark, Degree, Finish, Gloss, Heat, Melt, Melter, Melting, Milk, Paper, Rubber, Silicone, Temper, Tempered, Tempering, Thermometer, Wax, White |
February 20, 2015
On Valentine’s Day 2012, we learned that the world was in a chocolate crisis. Then we learned it again on Valentine’s Day 2013. And again in 2014. And it’s back this year, too.