To temper chocolate, you need a double boiler, a cooking thermometer, and a rubber spatula. The process of tempering involves heating and cooling chocolate to specific temperatures. Tempering ...

When a glossy bar of chocolate suddenly develops a chalky, pale coating, most people assume it has gone moldy and head ...

There are few things in cooking that give me “the dreads” quite like tempering chocolate. It’s a time-intensive, persnickety process that is overwhelming to deal with — and for someone like me, who’s ...

The many facets of chocolate make it a timeless force that strengthens any kitchen repertoire. As a solid bar, its bitter quality works wonders for your dessert's flavor. In powder form, it can serve ...