Shared publicly  - 
27
10
Chef Dennis Littley's profile photoKatrina Bahl's profile photoShawn Ratcliff's profile photoDavid Lebovitz's profile photo
6 comments
 
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!
 
Hi David! Glad to see you over here!
 
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.
Add a comment...