When we think of chocolate, covered cherries and cinnamon bears come to mind, but how do these delectable treats come to be smothered in chocolate? The process is called tempering. For how delicious chocolate is, it is more temperamental then expected. To obtain melted chocolate to cover treats, the best method is a double boiler to prevent burning the
chocolate and to achieve evenly melted chocolate. The purpose of tempering chocolate is introduce stable crystal seeds to the chocolate to create a hard, crystalized structure and give chocolate that snap. Once the chocolate has been melted in a double broiler, add pieces of unmelted chocolate to act as the seeds and gently fold the chocolate. When the chocolate texture begins to thicken, the chocolate is ready. Enjoy!
Picture from www.chefeddy.com
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