Tempering is the process of heating chocolate, cooling it down, and then raising the temperature again. Simply put, tempering chocolate gives the finished product a nice glossy shine, a crisp snap when broken, and a pleasant texture, or mouth-feel...
The first question that is always asked to me when they see our chocolate color is basically how we do paint the chocolate. Is it something that we paint on top of the candy or how does it happen?...
When you working with chocolate over a longer period of time it may become too thick. What's happening? Well, when the chocolate cools down or is kept in a continuous movement more and more cocoa butter crystals will form...
