Without getting too much into the science, tempering is what gives chocolate that satisfying snap when you bite into it. Tempered chocolate hardens quickly at room temperature with a smooth, shiny finish. Think candy bars and those hollow chocolate Easter bunnies.
Untempered chocolate, on the other hand, takes much longer to dry and sometimes ends up with a dull, blotchy finish. It never fully hardens, so it’s usually soft when you bite into it, and it melts very easily in your hands.
So how do you temper chocolate?
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