Tempering Chocolate (Crystallization)

The process of tempering chocolate (also known as crystallization) is the alignment of stable cocoa butter crystals (Beta V) in melted chocolate, allowing those crystals to form, grow and set.

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Dipping Chocolate

In the Chocolate 101 page, I shared my story of how I became involved (temporarily obsessed) with chocolate. There was a somewhat intense period where chocolate occupied pretty much all of my free time. This involved cutting marzipan and lots and lots of dipping for practice.

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