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Katrina Bahl (In Katrina's Kitchen)'s profile photoChef Dennis Littley's profile photoKim Sanders's profile photoDavid Lebovitz's profile photo
Thanks for posting this! I had always thought that tempering was some mysterious and difficult process, but now I'm definitely going to try it when I make these.
It's not difficult but a chocolate thermometer is really a good idea - once you get it, it's a great thing to know about and you can dip anything!
Do you have a preferred brand of chocolate thermometer--trustworthy, accurate, etc.?
I use the CDN ones. They're a bit fragile, so I keep an extra one on hand. But they're very easy to read and accurate.
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