April 22nd, 2010 by Rosa
Serious Eats has a step-by-step guide to how to temper chocolate over the stove. Like with Mark Bittman’s piece, I appreciate the instructions, but I still find microwaving chocolate (small chunks of time, checking and stirring lots in between) to be way easier and a far less daunting task.
I love this comment on the Serious Eats piece from VerySmallAnna:
“This is a great piece! When I learned tempering in school we were told that the microwaving method was VERY advanced because it’s so easy to burn the chocolate. I guess they assumed we’d just turn the microwave on and walk away or something…”
I think it’s funny that a microwaving method of doing anything is considered advanced!