It’s the mark of excellence in a chocolatier: how thin can one make the shell whilst enrobing the filling inside perfectly, without leaving a “foot” of chocolate at the base. One must have the perfect...

This is an incredible chocolate from Philadelphia. They were on the cover of Gourmet magazine last month with the endorsement of "our favorite chocolates", which immediately makes one wonder how much Gourmet was paid to write...

Mmm... Burdick’s. :) I think the best homemade dessert I’ve ever made came from the time I splurged and bought two of their chocolate bars to crush and temper and turn into truffles. Their chocolate mice are pretty...

I usually refer to Mark Bittman’s recipe for someone who is starting out souffle. There is a bit of flour in it so that one doesn’t have to melt chocolate separately or having to temper eggs or ribboning egg yolks...

40%?...Why bother?...step right up and go straight to 77%, perhaps with a little ‘caffe’ or ‘gianduia’ flavoring! Yes, chocolate does have a short shelf life and requires extremely delicate handling and...

Kee’s Chocolates beats all others in the city hands down (even Teuschers which are great too, but imported I think). Hers are made fresh daily and her tempering gives a wonderfully delicate crunch to the outside with a...

If that was Temper Chocolates, the woman sourced those chocolates from a variety of places, rather than make them herself.

, and basically, he buys all of the organic beans on the market, blends and tempers them, then resells to all of the organic chocolate market, who reshapes, wraps and markets them. Therefore, most of the chocolate starts from the...

enough for tempering, etc. I’d been using a cheese grater (the old fashioned kind used for mozzarella, not the microplane kind or the small grade side), but a lot of chocolate melts and the shavings have a tendency to fly...

I have been whittling off a bit of Sharffen Berger 70% dark chocolate from a baking sized bar in late afternoon and savoring it slowly. I was in Target and saw a lone bar of Cadbury’s(the stuff made by Hershey’s)maked...

DO NOT check chocolate in your luggage when the outside temperature goes above 50 degrees F!!! Technically, chocolate will go out of temper just above 90 degrees F, but the temperature inside of the cargo hold may be 30-40...

I bought a pyramid-shaped chocolate mold with the intention of making a pyramid-shaped shell out of chocolate and filling it with chocolate mousse. I took a bag of semisweet chocolate chips and melted a good bit down. It...

How was the temper of the chocolate? That’s the real measure of a chocolatier’s skill.

if you follow Alice Medrich’s non-tempered formula. But you can skip it and roll them in cocoa powder or ground sweet chocolate. Go buy yourself some artisan chocolates by all means, but stir together some great chocolate...

My attempts at chocolate tempering for Chirstmas gave me nightmares. I was browsing and saw this today: http://www.kingarthurflour.com/shop/detail.jsp?select=C81&byCategory=C154&id=8975 It’s a spatula/thermometer combo with...