How to Temper Chocolate 巧克力的回火

By Ellen L. Published: 2016-05-24

At the beginning, all I knew was that I loved chocolate.  Loved, loved, loved chocolate.  And when I got more interested in baking and all that jazz I naturally started wanting to do some chocolate stuff.  First I decided to make some molded chocolates with my little girl.  Should be easy, right?  We melted some dark chocolate, poured it into molds and put it in the fridge to set.  The next day we popped them out, looking pretty and...they melted immediately to the touch.  Ugh...what were we doing wrong?

It turns out that to do most of the cool things one can do with chocolate, one must temper the chocolate.  Tempering melted chocolate allows one to coat with chocolate or mold chocolate that will end up to be shiny, smooth, break with a snap and able to stay at room temperature and be touched without melting right away.  I was determined to learn how to temper chocolate and here I share what I learned, how I screwed up, and the tips that really helped me.

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