We have some excellent resources to teach you how to temper chocolate, step-by-step. Start by reading Susan Reid's detailed article, and follow up with our tempering chocolate guide. Why temper chocolate instead of just melting it? Tempering chocolate is a fancier method of melting and cooling chocolate that aligns the crystals in the chocolate, resulting in shiny cooled chocolate with a crisp snap. Don't be intimidated! This is nowhere near as intense as it sounds, but it does require a bit more care and attention than making cookie dough. To dip with chocolate perfectly, you'll need to temper your chocolate. In the from-scratch chocolate desserts realm of difficulty, dipped chocolate sweets fall somewhere in between quick one-bowl brownies and chocolate truffles. Nothing in your kitchen will be safe after this.) (Warning: The hard, cold truth is that most foods are improved upon by a quick dip in silky, rich chocolate. Today I'll show you how to make simple chocolate-dipped fruit, cookies, candies, and more. After all, it's always a good time to whip up a batch of homemade chocolate-dipped strawberries. ![]() You should be making, eating, and thinking about chocolate all year! And as for using chocolate to express love and affection? Let's all make a note to do that all year, too. Though chocolate-dipped foods might usually be associated with mid-February, I find that logic flawed.
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