Here is an illustrated tutorial! Tempering chocolate is a skill that’s invaluable if you want to do any sort of candy making. Even the simplest chocolate recipes, like chocolate-dipped strawberries, can be improved by using tempered chocolate. And not tempering chocolate can have dire consequences (well, relatively speaking…candy-making is usually pretty low stakes) on the outcome of your candies.
There are a lot of different ways to temper chocolate, but I definitely have a preferred method. It’s easy, it’s relatively fast, and it’s very reliable. I taught myself how to temper chocolate from reading many different sources, and it took me a lot of trial and error to figure out my favorite approach. Some methods were way too complicated and time-consuming, and some never worked for me at all. So, in the interest of sharing the wisdom and sharing the love, may I present The SugarHero Guide to Tempering Chocolate.
Click on this link here for more: http://www.sugarhero.com/how-to-temper-chocolate-an-illustrated-tutorial/
Since hand tempering chocolate can be such an arduous task, many chocolatiers (from beginners to professionals) use a chocolate tempering machine to ensure they get perfectly tempered chocolate every time! See our chocolate tempering machines here: http://www.chocolatetemperingmachines.com/compare/chocolate-tempering-machines
