Chocolate is a delicate ingredient that burns easily and has to be kept away from water to prevent it seizing. One of the most important step in working with chocolate is tempering. At Garcia Nevett in Miami we take tempering chocolate very seriously.

Tempering chocolate is the process by which chocolatiers heat and cool chocolate to stabilize it. At Garcia Nevett we do it both by hand, using a microwave and thermometer, and by using a professional tempering machine. 

To work with chocolate at home, we found this guide online that has some great tips and wanted to share it with you. Happy tempering!