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Tempering

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Tempering Chocolate question

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by JoeBabbitt 4 years ago

I've been thinking about making candy (Turtles in particular). I have good quality dark chocolate. Is tempering necessary? I understand the process but I'm not sure if I need to do it. Any help...

Making chocolate candies

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by Pwelsh4 2 years ago

Hello everyone, I am planning on making some chocolate candies for the holidays. I recently found some molds laying in the back of my aunts kitchen cabinets and wanted to try my hand at making s...

Ghirardelli and Callebaut Coatings

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by tepidmonkie 4 years ago

Has anyone used these coatings for dipped candy? If so, what did you think of it? I tried some of the Ghirardelli dark chocolate melting wafers last night on some dipped caramels and it wasn't ba...

Tempering the Beast of Homemade Dark Chocolate

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by 1ibemsfine 5 years ago

Hello there Chowhound World, I am a new chocolate maker. I am coming into a little dilemma. Please bear with me; When I look on the interwebs all of the blogs that cover tempering address it ...

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