Tempering Valentine’s Chocolates for Gift Giving

tempering chocolate, bain marie

Photograph: Gyro/amanaimages/Corbis

One of secrets for making fabulous chocolate candies is that if the chocolate is to be melted then used, as for a molded heart, say, then the chocolate has to be tempered in order for it to remain shiny and firm. It has to do with chemistry which I won’t go into here but it is necessary for the quality we all are looking for.

Here’s an excellent explanation and “how to” article I found, just in time for Valentine candy making:

http://candy.about.com/od/candybasics/ht/temperchoc.htm


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Article by Marv Parker

TV/Video Producer and Host, chocolate enthusiast, truffle maker, wine pairing consultant, food photographer and corn bread maker.

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