This is one of few publications that can help explain tempering chocolate in a simple way. The book begins with expectation that the reader has some or no knowledge of chocolate work experience and guides the reader to learn the skills of a Chocolatier using correct technique. <br> <br>Tempering is still one of the most challenging skills to learn. Chocolate has a behavior that needs to be controlled. The book will help by showing 3 different methods of tempering - Microwave, Seeding and Tabling. There are other's but these are commonly used. Not everyone has a tempering machine, so understanding what goes on will help you to see the changing effects whilst working the chocolate.