To temper chocolate, you need a double boiler, a cooking thermometer, and a rubber spatula. The process of tempering involves heating and cooling chocolate to specific temperatures. Tempering ...

Quick tempering couverture chocolate: This method must be used with already tempered chocolate. The idea is to melt it without having it become untempered. Tempered chocolate is glossy and snaps when ...

The holidays are just around the corner, meaning there are plenty of reasons to make delicious desserts for family, friends, or for yourself. If you're thinking of making homemade peanut butter cups ...

If you've found a recipe that requires tempering chocolate, you may wonder if it's truly necessary. Can't you just melt it?

Valentine’s Day is around the corner so we chatted with Michael Laiskonis, Creative Director at the Institute of Culinary Education at the helm of the school's bean-to-bar Chocolate Lab on something ...

You know how a good piece of chocolate should taste but what about its looks or its sound? That beautiful shine and satisfying snap comes from the tempering process, which manipulates the crystal ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Making a batch of chocolate-dipped strawberries? To achieve the inviting glossy sheen found on store-bought treats, you'll need to master the art of tempering your chocolate. Just bear one thing in ...