Tuesday Tips: Tempering Chocolate

Tempering is the process of melting and cooling chocolate so it will be smooth and glossy and perfect for making chocolate-dipped confections. Chocolate that isn’t tempered will look awful and will not properly set-up. For best results, use high-quality dark bar chocolate. On the stove Finely chop 1 pound dark, milk or white chocolate. Combine…

Candy Making – 3 Essential Tools

                                                                                                                                                                            Hello Friends and Fans! Whether I’m writing a new story or making candy, I’m always looking to improve on the old recipes and add new ones to my “cookbook”. And whether candies or stories, I like a variety of styles, tastes and textures. How about you?…