To temper chocolate, you need a double boiler, a cooking thermometer, and a rubber spatula. The process of tempering involves heating and cooling chocolate to specific temperatures. Tempering ...

Chocolate, whether in the form of a candy bar or as a drizzle for ice cream, is a delight for many. Although melted chocolate and tempered chocolate are often associated with one another, the two ...

I'll be honest here. For all these years of working with chocolate, I've only melted it. This recipe convinced me it is worth the effort to learn how to temper it. What is tempering, you ask? It's the ...

In my life as a pastry chef, I’ve always held fast to the belief that there are certain flavors -- specifically coffee, lemon and chocolate -- that are best taken to the extreme. If I create a coffee ...

This Valentine's Day, the Culinary Institute of America shows how to create your own fun and romantic dessert of sinful indulgence. Strawberries, dried fruit and pretzels are traditionally dipped in ...

The white film or streaks on chocolate, called bloom, are harmless and result from temperature or humidity changes. Bloomed chocolate is still perfectly safe to eat—it just loses its smooth texture ...

Start with a pound of chocolate. Reserve a small block of chocolate (the “seed”) equal to about 25 percent (4 ounces) of the total weight. Chop the remaining chocolate finely. Place chopped chocolate ...