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?