Watch Your Temper
One of the basics of chocolate handling is a little process called Tempering. Thanks to those good folks churning out bags of chocolate pieces you can get at the grocery store most of us think we can throw some chocolate in the microwave to melt and call it a day. However, have you ever been working with melted chocolate, making some chocolate covered cookies for example or pretzels or what-have-you and the chocolate looked cloudy or turned white when it cooled? Aha! Your chocolate was not in temper! Fear not, those cloudy morsels are still edible, the chocolate is not “old,” the white color comes from cocoa butter crystals.