The Connection between Crystals and Tempering Chocolates
Sunday, March 14th, 2010Even if you choose to use pure or high-grade chocolate in chocolate candy making, you should temper them also so that your chocolates are lustrous, smooth, firm and silky.
Failing this, your chocolate is sure to become gritty and powdery and blooming may also occur to create a chalky sheen and white streaks on [...]