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Dec. 14th, 2010 03:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
glitch25Does anybody out there have the skill to temper chocolate?
One of my treats are Martha Washingtons, which are basically nut/coconut cores that you dip in chocolate. I cheat, like many recipes suggest you do, and add paraffin to the chocolate to harden it, but i do know there is a way to properly temper melted chocolate so it hardens. I tried messing with it this time around, but didn't have a lot of luck, and ended up going back to the tried and true standby.
If anybody has a tried and true method to temper chocolate without additives, I'd love to learn from you. Maybe we can trade kitchen secrets. :-)
One of my treats are Martha Washingtons, which are basically nut/coconut cores that you dip in chocolate. I cheat, like many recipes suggest you do, and add paraffin to the chocolate to harden it, but i do know there is a way to properly temper melted chocolate so it hardens. I tried messing with it this time around, but didn't have a lot of luck, and ended up going back to the tried and true standby.
If anybody has a tried and true method to temper chocolate without additives, I'd love to learn from you. Maybe we can trade kitchen secrets. :-)