Does your chocolate look good?
To make chocolates, or bonbons, chocolatiers start by choosing their couverture, or inventing their own blends. For chocolatiers, the art of covering or enrobing bonbons in a perfectly glossy, smooth coating of couverture is a major source of pride and prestige. Instead of simply melting their chocolate, which can leave it dull-looking, chocolatiers use a process called tempering. Repeatedly heating and cooling the chocolate changes its molecular structure, which makes it shiny and gives it the snap that is a hallmark of good chocolate.