Have you ever wondered what the term "Tempering" actually means and why it is so important when working with couverture chocolate? Below is an article that we did for the "Chef!" magazine.
This article was done in conjunction with Prue Leith Chefs Academy who hosted the photo shoot and photographer Richard Goode who took these stunning photos.
Tempering chocolate can be quite tricky but once you have mastered the basics it becomes a whole lot easier.
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