Tempering chocolate is one of the hardest things I do each week. The process I use is called the seeding method. That is where you reserve a portion of the chocolate to add in after the larger amount has already melted. The goal is to melt down the chocolate while building a strong crystal structure so that when it sets, you get that beautiful glossy finish. It took me a long time to learn this process, and the weather conditions have to be just right. Luckily, this time of year with the cool ai
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