Tempering Chocolate

Preparation info
    • Difficulty


Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

Note for all chocolates-lovers: never store chocolate in the fridge or cool it in the fridge.

Couverture is also called dipping or coating chocolate, and professional chocolate makers always use it. It comes in all varieties, but has a high cocoa butter content, thus making it ideal for hand-made chocolates. The best couverture comes from France, Belgium and Switzerland. Couverture needs to be tempered in order to give it a perfectly smooth and glossy finish.

Tempering is re