The Baking Podcast

Taunya has returned from chocolate and confection class and wants to educate the world on how to properly temper chocolate. Although it takes some practice, the resulting chocolate is shiny, stable and absolutely beautiful! No café items today, since we knew that the chocolate talk would saturate all of you. And seriously, what item can top chocolate? The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. AND WE LOVE REVIEWS! PLEASE RATE OUR PODCAST AND SHARE WITH YOUR FRIENDS!  Now onto the recipes! How to temper chocolate Equipment: Microwave safe plastic or glass bowl Rubber Spatula 1 pound good quality chocolate (either dark or milk) Fruit, nuts (or dragee’ nuts see below), or molds Parchment paper Kitchen towel Fork for dipping nuts or chocolate Pastry or paint brush