Why temper chocolate? The short answer is that chemically, chocolate is composed of several different little crystals (six to be exact) but the desirable ones are called beta crystals. The development and formation of these beta crystals are what makes well-tempered chocolate. If you imagine a cup of chicken stock, it may seem uniform, but if left to sit, the fat will rise to the…
After testing lots of different caramel corn, I worked and worked (and ate and ate), until I settled on this one. It’s going to featured in an upcoming book but I wanted to share the recipe with you now, because I like it so much and it was too good to keep for myself. I couldn’t resist using it as a garnish on a bowl of…
Since I wrote the book on chocolate I realize that I should be blogging more about chocolate, but all the answers to many of your chocolate questions can easily be found in The Great Book of Chocolate. This book is the ultimate guidebook to the world of chocolate and a wealth of information with delicious recipes. If you’re like me and can never have enough…
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