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Chef Basics

Video: How to temper chocolate Add to ...

Use this technique to give homemade chocolate treats a glossy, smooth shine

Tempering is a technique used to give a glossy, smooth shine to chocolate confections such as chocolate dipped strawberries or filled chocolates. It also gives chocolate a crisp, clean snap.

You’ll know chocolate has not been tempered properly if it develops a dull, streaky appearance/

The basic steps are simple: Heating the chocolate to melt it, then cooling it, and then bringing the temperature back up once more.

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You must use a digital thermometer or a candy thermometer as the process is very temperature sensitive.

Always try to use at least 1 lb of chocolate. It is difficult to temper with less.

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