Tempering Chocolate

This technique is essential when molding chocolate or using it as a covering. Learn how to create crisp, shiny candies.

Category:

Howto & Style

Tags:

• dessert
• cooking
• food
• kitchen
• chocolate

[singalongmysong]

LOL, yumeiro patussuere inspired me to make chocolate!!

[Ginaroxsthehouse]

hehe here I was thinking I was the only curious yumeiro patissiere fan :3

[2871lola]

@VenettaViBritannia yumeiro patissiere just makes you want to be a patissiere xD

[finiesimms]

i think her bowl did touch the water.

[AstralJokers]

Here's a tip.. don't make the bowl touch the water. The temperature curve is always on the box of the chocolate (Couverture chocolate).

[PlainSeason]

.... i use *C not *F

[north2r]

All that steam, not wise.....please don't keep that pot on the stove...you have enough heat in the hot not steamy water. YIKES.

[IchigoIchimori]

yumeiro as well!

[ichimin7]

dangit XD yumeiro made me come here LOL

[ichimin7]

@singalongmysong omg me too XD 

[Musicblueful]

i like how ALL the comments r about yumeiro patisserie :D I've rewatched that like 5 time ^.^

[VenettaViBritannia]

LOL. I love how most of the comments are about Yumeiro Patissiere. I thought I was the only one searching through those sweets. LOL