Tempering is the process required to give all chocolate creations using couverture chocolate that extra snap, shine, and sheen that makes your chocolate treats irresistible.
When couverture chocolate is melted, the cocoa butter molecules melt and become unstable. By tempering, you are rebuilding the cocoa butter crystals.
Don’t get discouraged by the tempering process; we’re here to show you how easy it truly is!
Read more here: http://blog.gygi.com/blog/2014/12/05/temper-chocolate/
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