If you plan on working chocolate into some of your recipes, chances are good you're going to have to temper it. It's not hard to do, and the end result will mean a better looking chocolate for whatever you have planned. Hallie Baker, who's out with the new book Turtle Truffle Bark stopped by Tonia's Kitchen to talk about how to properly temper chocolate. She told Tonia she gets her preferred chocolate she's going to work with, separate it into 3 equal piles. Hallie puts two of the piles in a bowl and microwave them until they're melted, let them cool and throw the third pile in and mix them. When the bowl ends up a little cooler than you're hand, you've tempered the chocolate. She says it will mean a better chocolate that will add an element of beauty to your recipe.
