A Lesson in Tempering

Our problems are real.  It may look like all fun and games,  but when you temper,  mold,  and finally turn them out only to find these streaks, the world just comes crashing.

Chocolate is very temperamental.  Tempering, a process that involves melting the chocolate to a certain temp and cooling it down just to the right temp to form the beautiful V-crystals. This process is what gives the chocolate that beautiful shine and firm snap.
On the flip side,  does dull chocolate that looks like it has gone bad mean it's bad? NOPE.
It is just out of temper like the chocolate that you forgot in the car and when you thought that the refrigerator will fix it. Go ahead,  eat it. It's fine.

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