• The Science Of Tempering! Posted on November 26, 2016


    The Science Of Tempering! Let’s start by putting us all on the same page. Tempering is the process that ensures chocolate is smooth and shiny, and not dull and greasy-looking and it’s the process that will help you on your way to making chocolate molds and cake pops.

    Have you ever left a slab of chocolate in a hot car, and then put it in the fridge for the night? And the next morning it was a greyish, crystallized brick that looked nothing like the original product? Well, tempering will prevent that from happening.

    Click here to read more: https://www.yuppiechef.com/spatula/the-science-behind-tempering-chocolate/

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