Is it necessary to temper chocolate when making candies that will be eaten that night? What precisely is the reason for it?

I’m wondering what temperature chocolate should be in order to be considered tempered? I will be melting the chocolate in a water bath. Thanks for any advice.

hi, a hound mentioned TEMPER the other day- i was wondering if anyone could tell me a bit about it. is it a cafe? a restaurant? what’s the ambience like? and how does the chocolate compare to burdicks? thanks!

This Christmas holiday I’m attempting to make fancy chocolates as home made gifts to friends and family. I know chocolate needs to be tempered to get that sheen and stay solid at room temp. But I’ve never attempted to...

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Get the perfect gloss and snap.

I am looking for chocolate buttons that are already tempered to make chocolate decoration for cakes without the tedious process. I went to St Lawerance market. The bulk stores have chocolate buttons and bars, but non of the...

I know how to temper chocolate and have done it many times in the past, but I always use it immediately. I’m in a situation now where I know the weather and life in general is going to seriously interfere with my tempering...

Sorry, but I’m a novice chocolatier, I’ve just been getting into more pastry type cooking. But I have a sort of stupid question, why temper chocolate? How is tempering different than just melting chocolate, and why is...

I heard that Temper Chocolates in Kenmore Square is going to be closing up shop soon. Anyone know more about it?

What is the easiest way to temper bittersweet chocolate, without a microwave? I have a candy thermometer, and am looking for an easy way to temper. Thanks.

Is it OK to dip a ball of frozen truffle ganache into tempered chocolate, or should whatever is dipped into tempered chocolate be at room temp or just slightly cool? After going though the whole tempering process and getting the...

they have a small shop in the hotel commonwealth. i tried the chipotle and cinnamon dark chocolate bar yesterday and it was really good. it was obviously made from high quality chocolate and the chipotles gave it a little spicy...

can anyone recommend a chocolate temperer, or let me know of one I should stay away from? They are costly, and it’s an investment for me, so I would really appreciate any of your experiences with one. Thanks, Kat

Last night, after making caramels and buttercrunch, I attempted to temper about 1.5 lbs. of Callubaut bittersweet chocolate to enrobe the caramels and coat the buttercrunch. I used a chocolate thermometer and followed all the...

Coconut and almond filling dipped in milk chocolate.