Anyone Can Make These Valentine’s Day Chocolates
Source: New York Times
Remember the last time you bit into a chocolate-covered strawberry? If the shell snapped audibly, pooling on your tongue as it melted, then chances are that chocolate was tempered. Tempering, essentially melting and cooling chocolate, is why that thin shell of chocolate yielding to a juicy berry cracks with such a crisp, satisfying sharpness.No one needs to learn how to temper chocolate to enjoy it, but knowing…
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