People, I couldn’t have said this better myself. Watch this video on Chowhound for thorough and user-friendly instructions on how to achieve that glossy coat of chocolate deliciousness that hugs strawberries, almonds, candybars and more. Then go out and buy yourself a candy thermometer: I did this last week, and it cost me a grand total of…3 bucks. Do it! Precision is key in tempering chocolate, and you can’t be precise without a thermometer. The results, which I will post as soon as I temper some chocolate, are well worth the effort.
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