Post #2276810

@elliek@zeroes.ca "tempered" is fussy but not impossible. Basically, you melt most of your chocolate for dipping (if you just dip now it'll cool and be soft and might 'bloom' or have dusty colors). A smaller amount of chocolate keep solid and grate into a powder. Mix that in with the melted stuff and let the residual heat melt it. This will help the right kind of crystal form for a shiny, crisp texture. I bet America's Test Kitchen has a video about it. (Admission: I usually skip tempering)