If you've ever wondered what makes the chocolate in bonbons so smooth and shiny, it's a technique called tempering, which is a method of melting chocolate to a specific temperature in order for the fat and sugar molecules to collide so that when the chocolate sets, it creates an attractive sheen and toothsome snap. While it may seem like an elusive, mysterious technique that is better left to chocolatiers, it can be done at home in about two hours, as long as you have a candy thermometer and the proper chocolate. For the adventurous pastry cooks out there, here's how to temper dark chocolate, in pictures.
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