It’s exciting and can be very rewarding to play chocolatier in your home, but sometimes you can run into some dreadful obstacles. If you have experienced lumpy chocolate, then you know how frustrating it can be to work with. Let us make your life easier with this 1 minute video about lumpy chocolate. For more information about working with chocolate, please visit our YouTube page.
Tempering is the process required to give all your chocolate creations that extra snap, shine, and sheen. By tempering, you are re-establishing the cocoa butter crystals found in couverture chocolate. There are multiple ways to temper chocolate – tabling method, melting with a double boiler, or in the microwave, etc. We choose to feature the way we like to temper, in the microwave, because it’s simple and makes tempering chocolate seem like a cinch. Don’t get discouraged by the tempering process; we’re here to show you how easy it truly is!
No. You should never melt your chocolate in a crock pot because it will burn. Crock pot temperatures vary depending on the manufacturer, but an average low setting is approximately 180 degrees F, and warm is about 165 degrees F.