COOKING IS AN ART AND A SCIENCE: TEMPER CHOCOLATE

As part of our new Cooking is an Art and a Science, your cafe chef will show how special techniques come alive.  We’ll be featuring a dish that exemplifies the temper chocolate skill on today’s menu.

Temper Chocolate
Beyond its delectable flavor, a chocolate bar’s look, texture, and experience on the tongue are due to a process called tempering.  By heating, cooling, then reheating chocolate to temperatures you can preserve the original beauty of the bar.