We make the mistakes in the kitchen, so that you don't have to.

Why Tempering Chocolate is Difficult, and How We Found an Easier Shortcut

Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference?

DIY Chocolate Ice Cream Shell Topping

We discovered the secret ingredient to making this magic topping at home.

To make your own magical chocolate topping: Microwave 4 tablespoons of refined coconut oil, 3 ounces of chopped bittersweet chocolate, and a pinch of salt at 50 percent power until smooth (two to four minutes), stirring occasionally. Cool to room temperature and spoon or pour over ice cream.

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Happy Bastille Day! We think this holiday is the perfect excuse to bake a few classic French desserts. We’ve mastered the art of Profiteroles, Croissants, and Crepes—which recipe will you try first?
Profiteroles: http://bit.ly/1kW3KuoCroissants: http://bit.ly/W4nFljCrepes with Sugar and Lemon: http://bit.ly/1kW42S0

Happy Bastille Day! We think this holiday is the perfect excuse to bake a few classic French desserts. We’ve mastered the art of Profiteroles, Croissants, and Crepes—which recipe will you try first?

Profiteroles: http://bit.ly/1kW3Kuo
Croissants: http://bit.ly/W4nFlj
Crepes with Sugar and Lemon: http://bit.ly/1kW42S0