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.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
