Is it necessary to temper chocolate when making candies that will be eaten that night? What precisely is the reason for it? (3 replies, last updated by chocolateman October 21, 2007)

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. (5 replies, last updated by babette feasts October 15, 2006)

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! (2 replies, last updated by Limster January 8, 2006)

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... (12 replies, last updated by Dennison December 13, 2001)

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... (4 replies, last updated by tree25 October 20, 2008)

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... (2 replies, last updated by tsfirefly December 16, 2007)

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... (2 replies, last updated by chowser June 5, 2007)

I heard that Temper Chocolates in Kenmore Square is going to be closing up shop soon. Anyone know more about it? (2 replies, last updated by tatamagouche July 18, 2007)

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. (3 replies, last updated by D.Gresh February 23, 2006)

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... (3 replies, last updated by Kenzi December 22, 2002)

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... (2 replies, last updated by xiaodan May 12, 2005)

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 (0 replies, last updated by Kat March 31, 2006)

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... (21 replies, last updated by foodrocks October 19, 2006)

getting around to reading it last night. He discusses tempering chocolate, which scares the bejeezus out of me! Well, not really, but I was wondering if anyone had any tips. He actually recommends using a microwave over a double... (1 reply, last updated by chowser September 14, 2007)

So, I made some chocolate coated almonds and would like to re-use that same tempered chocolate. Do I need to go through the whole tempering process with that leftover chocolate again? It would be easier to just melt it, but I... (1 reply, last updated by Becca Porter February 11, 2006)