What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
I've tried a (few times) to melt chocolate but am obviously doing something wrong: Put a pot of water onto the boil Place a metal bowl over the pot Put chocolate into the bowl Wait for chocolate to ...
Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the ...
Is it possible to successfully temper the chocolate without a thermometer? I'm sure it's quite important but since it's so difficult to find one in my country and since I don't make chocolate so often ...
I have many recipes that require mixing brandy into melted chocolate. I find, in every case, that the chocolate seizes and I have chocolate shards instead of a smooth mass. What am I doing wrong?
I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking ...
I took a chocolate dipping class last week. The instructors gave us globs of chocolate to temper on a marble surface, and lots of ingredients to coat in the chocolate. Some ingredients (hard ...
I melted bitter chocolate (40%) via bain-marie to make chocolate-covered strawberries. As the melted chocolate dried out before I finished dipping all the strawberries, I tried to melt the rest again ...