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Have you tried melting chocolate for a candy or cookie project and had the chocolate turn out with a dull white sheen ? That’s what happens when the cocoa fat rises to the surface and “blooms”, making it unappealing and unattractive. Well, there is a solution to this kitchen conundrum—it’s called tempering!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
How to Temper Chocolate Like a Pro – Kitchen Conundrums with Thomas Joseph
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