MetaChat is an informal place for MeFites to touch base and post, discuss and
chatter about topics that may not belong on MetaFilter. Questions? Check the FAQ. Please note: This is important.
I occasionally make dessert bowls my making some caramel and slowly pouring it over small overturned & buttered bowls in a grid/cobwebby pattern . I let them set for 15 minutes or so then fill them . they're pretty tasty too
Oh, yeah! Tempering chocolate is like magic: the first time I did it, I was all "squeeeeeeeal, I made this mySELF!" Watching the liquid turn into a beautiful glossy professional-looking solid is like performing alchemy. You will feel like a wizard.
I haven't tried the microwave method because, really, even the "hard" way with a double boiler isn't hard, just precise. Whatever method you prefer, it really is one of those small kitchen skills that's like magic. I encourage anyone to try it!
photo by splunge
photo by TheophileEscargot
photo by Kronos_to_Earth
photo by ethylene
