How to temper chocolate 🍫 For the longest time, I didn’t know that chocolate had to be tempered. Come Christmas or Easter, I usually found myself melting bars of chocolate to coat confectionary like marzipan or brush moulds for chocolate Santas or Easter bunnies only to end up with a dull coating that didn’t snap when bitten and that melted too quickly between the fingers. It might seem a futile detail for homemade confectionary, but it’s deeply satisfying when the quality and texture of good c

Read Caption 👇 What is tempering? 🍫 It is a process of heating and cooling of chocolates at different temperatures by which it stabilizes. 🍫 Tempering is done✅ only with couverture chocolates. 🍫You don't require tempering chocolates in brownies, cake🎂 or ganache. 🍫 Cocoa butter is the reason why you need to temper chocolates. 🍫Tempering helps in reformation of the molecules and gives you that shiny and glossy texture 🍫Untempered chocolates immediately starts melting the moment it removed

Tempering Chocolate 101