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...

Crunchy peanut filling covered in milk chocolate.

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...

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...

Cookie crust and gooey caramel covered in milk chocolate.

Nougat and peanut caramel covered in milk chocolate.

I’ve never tried to do this, but always wanted to. My biggest fear is ruining a big batch of expensive chocolate. Lets say I am successful in tempering the chocolate to the correct temperature, does the now tempered...

I have been making chocolate covered candies for Christmas for years, and I use my electric skillet to temper chocolate. This was a “trick” given at a chocolatiers' convention many years ago that my step-mother...

I’m interested in getting more involved in chocolate-making and am thinking about a tempering machine for convenience. Is there any reason (besides cost) to temper manually rather than using a machine? The websites of many...

Can anyone suggest a store in the Scarborough/Markham area where they sell chocolate tempering thermometers? If not, the GTA? Any suggestions would be greatly appreciated!

Dark chocolate with shards of toasty almonds.

I’ve ventured into chocolate as of late and today i tried my hand at tempering...i was being really anal about the temperature yet i still don’t know if my chocolate was in fact, tempered. I smoothed a thin layer of...

I worked at Jardiniere in SF for a while and the pastry chef at the time was the spokesperson for Scharfenberger. He loved it for all uses. It should work as well as any other chocolate as long as it is tempered to the correct...

different tempering methods, etc. etc.... I don’t have a marble board....but, I can of course make a double boiler for melting and tempering and i have a thermometer. my questions are... whats an “OK with what I...

Does anyone know of a company in the Montreal area that sells/repairs tempering machines? I have 2 from Chocovision that need parts and repair. thanks in advance.