Chocolate Tempering 101

Welcome to the most important course you'll ever take in the world of cookie artistry.

Tempering is the key to a smooth, glossy finish. It's like the difference between a perfectly toasted marshmallow and a slightly charred, regretful one.

But don't just take our word for it! Here's a quick rundown of how to get started:

• Start with a base of high-quality cocoa butter. We're talkin' Belgian, not that waxy stuff from the discount aisle.
• Melt it to around 105-110°F (40-43°C) for the optimal tempering range.
• Hold it at that temperature for at least 5-7 minutes to allow for proper crystallization.
• Slowly cool the chocolate to around 82-90°F (28-32°C) for a smooth, glossy finish.

That's it! With these techniques, you'll be well on your way to cookie stardom.

Tempering 201: Advanced Techniques
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