Kristen Homer

January 31, 2014 at 5:52pm

I have always used the seed method to temper chocolate but recently came across a new method via Alton Brown. It uses the food processor to temper the chocolate. I haven't tried it yet but it looks interesting. Here's a link to the methodhttp://www.topwithcinnamon.com/2012/12/how-to-temper-chocolate-the-easy-way.html
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