The Best Two Methods for Melting White Chocolate So That It Doesn’t Burn or Clump. Here are the two methods I use most for ...

Chocolate is fun to eat but not so fun to clean up. At best, you're left with a decadent treat and a little residue, but at worst, melting chocolate can leave a burnt, gooey mess that doesn't seem ...

The Best Dark Chocolate for Baking, Melting, and Snacking. Sam Stone. Mon, December 16, 2024 at 6:49 PM UTC. 9 min read.

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a ...

To temper chocolate, you want to bring it to its melting point, about 115°F, and then cool it back down between 88°F and 92°F before using it to glaze or coat fruit, candy, or confections.

We sampled bars from Godiva, Ghiradelli, Guittard, Tony’s Chocolonely, and more to find the best bittersweet chocolate to keep in your pantry.