Since I’ll be sharing a few chocolate recipes this year, I thought it would be important to have a post about how to handle chocolate. Now, weirdly I am much better with sugar. I can sculpt roses by hand out of sugar, but man when chocolate and I get together I seem to find it in the weirdest places afterward and make a complete mess doing it. How does chocolate even get on your elbow when you haven’t melted any yet? This post will go over the basics of chocolate, how to temper, and any tools you may need. Let’s get started!
Kitten Around the Kitchen 