Course: Chocolate, Marzipan, Snack
Cuisine: Norwegian
Keyword: almond, easter, marzipan
Why do we temper the chocolate? When the chocolate has tempered, which means it has been heated through a specific heat curve, it will pre-crystallize the cocoa butter. When you do this the chocolate will be smooth and glossy and it will not melt on your fingers as quickly. Each chocolate color has its own temperature curve to follow.