2 Activity Tempering is a method of melting and cooling chocolate. Tempering chocolate not only produces some delicious results, it's also an opportunity to learn a little science.
Temperature plays an important role in the candy-making process.
Different fat groups in chocolate have different melting points. There a several ways to temper chocolate at home. We've selected one of the easier methods. Angela Arzave, Pastry Chef of EOS restaurant in San Francisco, showed us a simple method and some great ways of making chocolate candies and treats. Couverture, which you may be able to find in a gourmet food store, flows more readily than chocolate found in candy bars.