Kitchen: ChocoVision C116MINIREV1 Rev Chocolate Tempering Machine, Mini - ChocoVision

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Kitchen: ChocoVision C116USREV2BLACK Revolation 2 Chocolate Tempering Machine, Black - ChocoVision

Kitchen: CDN TCH130 Chocolate Tempering Thermometer - Component Design Northwest

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Kitchen: ChocoVision C116DELTA110V Revolation Delta Chocolate Tempering Machine - ChocoVision

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Kitchen: CDN IRXL220 ProAccurate Insta-Read Large Dial Cooking Thermometer - CDN

Kitchen: ChocoVision C116RX3210NSF Revolation X 3210 Chocolate Tempering Machine - ChocoVision

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Kitchen: ChocoVision C116REV3Z110V Revolation 3Z Chocolate Tempering Machine - ChocoVision

Kitchen: ChocoVision C1130 3-Pack Bowl Scrapers for ChocoVision Mini Rev and Revolation 2 Chocolate Tempering Machines - ChocoVision

Kitchen: ChocoVision C1140 Baffle Clip for Rev and Revolation 2 Chocolate Tempering Machines, Mini - ChocoVision

Book: The Great Book of Chocolate - Ten Speed Press

Kitchen: Sephra White Chocolate Melts for Fondue & Candy Making (4lb box) - Sephra

Kitchen: ChocoVisionC116110VREV5 Revolation-V Tempering Machine - ChocoVision

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Kitchen: ChocoVision C1120B Baffle for Revolation 2 Chocolate Tempering Machine, Black - ChocoVision

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Tempering Chocolate Popular Q&A

Q: How to Temper Chocolate
A: 1 Gather your equipment, and preferably one to two pounds of chocolate. Chop your chocolate into small pieces, or use chocolate disks, sold by many manufacturer... Read More »

Q: What is tempering chocolate?
A: Tempering is a method of heating and cooling chocolate in order to use it for coating or Read More »

Q: How To Temper Chocolate
A: Chocolatiers will use elaborate equipment to temper chocolate at precise temperatures but at home it isn't necessary to go to such lengths. Simply break the cho... Read More »

Q: How to Temper Chocolate.
A: Tempered chocolate is the secret to professional-looking chocolate candies! Chocolate that has been tempered is smooth, with a shiny finish and a satisfying sna... Read More »

Q: How to Temper Chocolate:
A: Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecule... Read More »