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Technique: Cacao Atlanta Chocolate Co. owner Kristen Hard on how to temper chocolate
Dip a marshmallow, a pretzel, or even a graham cracker into a bath of melted chocolate, and suddenly, the mundane becomes magical. But here’s the catch: If you’re using fine, unadulterated chocolate—as opposed to artificially flavored coatings fortified with vegetable oils—you must temper it first.
Rocky Road Panna Cotta
From Thomas Numprasong, Canoe