I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking of melting some and using honey as a ...
I have some cooking chocolate and I have some chocolate seashells. I've had the chocolate seashells for some time now and I want to use them because I don't want them to go to waste. So, I was ...
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 ...
How can you tell if chocolate is already tempered? I have some bulk Bernard Callebaut milk chocolate chips.
What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?