To temper chocolate, you need a double boiler, a cooking thermometer, and a rubber spatula. The process of tempering involves heating and cooling chocolate to specific temperatures. Tempering ...

Chocolate, whether in the form of a candy bar or as a drizzle for ice cream, is a delight for many. Although melted chocolate and tempered chocolate are often associated with one another, the two ...

The trompe-l’œil desserts have taken the culinary world by storm. This bakery might be the only source in the South Sound.

Quick tempering couverture chocolate: This method must be used with already tempered chocolate. The idea is to melt it without having it become untempered. Tempered chocolate is glossy and snaps when ...

Tempering chocolate is the trick to juicy berries with a shiny shell — and it’s way easier than you think. By Eric Kim Remember the last time you bit into a chocolate-covered strawberry? If the shell ...

A tiny bit of water can ruin melted chocolate, but the right amount can save it. Here is the kitchen science behind seized ...