If you're debating whether to temper your chocolate, a chocolatier talked to Daily Meal about why it's important and what ...

You may want to add water to melting chocolate in an attempt to achieve a liquidy texture. But for smooth, velvety chocolate ...

However, tempering requires more effort and supplies than simply melting chocolate would ... between 84 to 86 degrees ...

Since this ensures a quicker melt, it reduces the risk of overheating or burning. Conversely, ruby chocolate and dark ...