On this fascinating post, I’ll explain what it means to temper chocolate, and WHY it’s so important for chocolate decorating.
Why do we temper chocolate?
- So it will harden properly and have a nice perky snap. You want your decorations to be as firm as possible.
-When molding, your confections will release from the mold with effortless ease.
-It will give it a pleasing appearance, your chocolate will be shiny and uniform in color.
Read more here: http://thechocolateaddict.com/blog/2013/08/08/why-do-you-temper-chocolate-to-beat-it-into-submission/
pic courtesy of: http://www.christysgourmetgifts.com/blog