The Science of Tempering Chocolate for Chocolate MOUSSE!!!

Tempering chocolate - it can be a challenge! Have you ever tried melting chocolate and ended up with a grainy, not so tasty result? Me too.

I've found that the key is to melt it slowly on a double boiler over a light simmer. As soon as it starts to melt, you remove the bowl from the double boiler and continue to stir until it is completely melted.

Slowly, gently, patiently is the key with chocolate.

I love to use it for chocolate mousse, chocolate syrup on my ice cream, date bark, you name it! What's your favorite way to use melted chocolate?

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