We may receive a commission on purchases made from links. That glossy sheen of a fresh new bar of chocolate and the reassuring snap when you break into it are results of the chocolate being ...

Tempering chocolate is a key process in making sweets that produces excellent texture and visuals, but what does it actually mean to put chocolate in temper?

Dr Karl: But as it turns out, there's an astonishing amount of chemistry that goes into tempering. Ben Kolly: You have chocolate that's been melted at 45 degrees. Dr Karl: Yep. Ben Kolly ...

Forget big plastic boxes and cheap chocolate – make your own homemade Easter eggs for maximum taste (and fun!). Equipment and preparation: You will need 8 x small egg moulds (available from ...

Back in Palo Alto, he and a team got to work designing a device that could combine all steps in the chocolate-making process — grinding, refining, conching, tempering and molding — in one machine.

This homemade version of the walnut whip has a gooey coffee filling. Equipment: You will need an 11-hole fluted cup chocolate mould and a chocolate thermometer. Set aside 50g/1¾oz of the ...

Sweetened, beaten egg whites are then folded into the chocolate mixture, creating a mousse. The chocolate mousse is then ...