Why Temper Chocolate Have you ever melted chocolate to make decorations only to find once it sets it is soft, dull and bends over when it is not in the fridge?  That is because it is not tempered. Chocolate manufacturers use equipment to precisely control the temperature of the chocolate during processing to cause the fat molecules in the cocoa butter to align neatly and tightly together.  This is called tempered chocolate.  It is firm … Continue reading How to temper chocolate in the microwave