When we were developing our recipe for homemade mallomars last week, we decided to go the extra mile and temper our chocolate before dipping. This definitely isn't something we do every day, but when it's a special treat, we like the satiny texture and glossy finish that tempering gives the chocolate. Tempering chocolate has a reputation for fussiness, but with a little time and patience it can be done at home!
Click here for more: http://www.thekitchn.com/sweet-techniques-how-to-temper-125642
Psst…if you are tempering chocolate regularly, you may want to invest in a chocolate tempering machine: https://www.chocolatetemperingmachines.com/categories/chocolate-tempering-machines-temperers
