choc

Why Tempering Chocolate is Difficult, and How We Found an Easier Shortcut

Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference?