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 her desk a glass jar stocked with candy, typically those trapezoidal, foil-wrapped Dove chocolates, free for the taking. Continue reading Is it rude to take the last chocolate?
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. Continue reading How To Make Tempered Chocolate