Orange-Infused Dark Chocolate Ice Cream with Roasted Walnuts

Check out Temper Chocolates in the lobby at Hotel Commonwealth. They have some interesting flavours and do a great job with packaging their chocolates too. (Everything gets put in a nice black gift bag with red paper!)...

's being held by Temper chocolates and I’m really looking forward to it.

you don’t need anything more complicated than melted chocolate...but it helps to use a good chocolate - high cocoa butter content (i recommend Valrhona) - and you need to temper it. Tempering is heating to specific melting...

does couverture choclate have to be tempered before using to coat cookies etc? i hate trying to get the tempering right but refuse to use that chocolate “prduct” they sell. thx in advance

I’m not sure if it’ll make a difference, but it doesn’t sound like you tempered the chocolate.

No paraffin wax. If you want the chocolate shiny and crispy, then you need to temper it. If you don’t care, just melt the chocolate and dip.

You are going to have to temper the chocolate. There are many ways of doing this, but the one I find most successful (and easiest with the least chance of error) is to chop the chocolate you are going to use very finely and...

to help temper the sweetness of the milk chocolate chips. This dark chocolate cupcake recipe to be exact. http://flickr.com/photos/smcgee/11294328/ This will be my first time putting ganache on a cupcake. Ideally I’d lke to...

Just had a bar of this Belgian chocolate flavoured with green aniseed. Remarkable. A good dark earthy chocolate, moderately luxuriant, with a crisp well tempered snap. Best part are the toasted anise seeds: embedded whole in the...

a shop there either. So I went to Temper Chocolates on Com. Ave. I got some chocolates, and had a hot cocoa. It was okay. Interestingly, I like their chocolates more than Burdick’s, but I like Burdick’s cocoa more than...

Excellent chocolate. Brillant satisfying snap, a sign of great tempering. Smooth luxuriant texture. Flavourings are very subtle: a hint of citrus in the very dark Midnight Lemon, a herbal nuance in the Rosemary Whisper, and gentle...

Does anyone know how all of the internet chocolate companies ship their wares without them melting enroute? I know the chocolate must be tempered but is that all it takes? I know my homemade chocolates melt in minutes if left out...

but nothing majorly bad about the temper.

The white layer on melted and re-solidified chocolate is merely the cocoa butter coming out of temper and ‘blooming’. It could also be sugar bloom, but I think sugar bloom is more a result of bad tempering in the...