If you buy chocolate in bulk, and plan on using it for candy-making or dipping, it’s necessary to temper it. Have you ever bought a candy bar, and snapped of a piece to pop in your mouth? That snap occurs because the chocolate has been tempered.
Question: What do you do when Chef David Racicot opens a restaurant in Oakmont? You make a reservation. Friday night, we made it down to the opening of Notion, Chef Racicot’s new eating establishment in Oakmont, PA.