Mastering the art of tempering and molding chocolate takes a lot of practice but is definitely a skill worth developing! When making homemade chocolates, proper tempering is the key to create a beautiful sheen shell. Tempering varies depending on what type of chocolate you are using; whether it be white, semi-sweet, or milk.
Here is a helpful chart from Felchlin, one of my favorite chocolate companies located in Switzerland describing tempering different types of chocolate. Happy molding!
caramel sea salt candy bars
hazelnut ganache centers for enrobed chocolates
molding white chocolate 
4 comments:
Beautiful Kristi!! Wow home-made candy bars!! What could possibly be better?
As a personal tester of these chocolates, I can attest that Krist has mastered the art of tempering! Her hazelnut-filled chocolates are ridiculous!
I would love to be a personal taster. I bet it taste as good as it looks.
This all looks amazing! What fun to work with chocolate.
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