If you have ever wondered what makes chocolate look so shiny and attractive, the answer is tempering. In our previous post about our Warm Ice Cream, we explained how easy it was to make that dessert and mentioned dipping the ganache ball into the tempered chocolate. Tempered chocolate is important in dessert making because it not only looks good but hardens faster and when broken makes a nice snap sound. 6 crystal types in Chocolate Chocolate is composed of 6 types of crystals but the type which tempering promotes is the beta-II crystals. If you buy chocolate off the shelf [...]