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Tag Archives: Melting

Cocoa: When Chocolate Meets Science

There are three basic varieties of cocoa; Criollo, Forastero and Trinitario.

There are three basic varieties of cocoa; Criollo, Forastero and Trinitario.

Ranjani Rajendra roasts, shells and tempers a handful of locally-grown cocoa beans to tell the story of a single-origin bar.Continue…

How To Make Tempered Chocolate

Tempered chocolate is heated, cooled and then warmed again.

Tempered chocolate is heated, cooled and then warmed again.

Tempering is a way of precisely melting chocolate so that it has that nice, glossy finish that you see on professionally made candies. Tempered chocolate is heated, cooled and then warmed again. Continue…

Sephra – Melting Chocolate.