▼ Ingredients for 48 Chocolate Bonbons - 400g Chocolate (55-70%) - 100g Hazelnuts - 50g Powdered sugar - 100g Milk chocolate ...

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 ...

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You know how a good piece of chocolate should taste but what about its looks or its sound? That beautiful shine and satisfying snap comes from the tempering process, which manipulates the crystal ...