Wednesday Wisdom

Today We Learned… The Secret to Perfect Chocolate Tempering

What makes chocolate so good? The flavors, the aromas, the texture, and the snap. “That ‘snap’, my cocoa-loving friends, is a sign of well-tempered chocolate,” writes Rosie Alderson, PhD. The process needed to temper chocolate successfully requires precision, skill, and lots of science.

“Who knew chemistry could taste this good?” — Rosie Alderson, PhD