Megan, tempering chocolate is a bit of an art form but once you master it, it is a great skill to have! The best way to start practicing with this technique by making a chocolate-covered classic: strawberries! The berries are forgiving and can be re-dipped if you decide your chocolate is not in the right stage of crystallization. Here is a basic recipe to start you off with: http://bit.ly/avT604 Good luck and happy baking! --Kye@KAF

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