April 2016
How to Temper Chocolate at Home
By links
Watch Your Temper One of the basics of chocolate handling is a little process called Tempering. Thanks to those good folks churning out bags of chocolate pieces you can get at the grocery store most of us think we can throw some chocolate in the microwave to melt and call it a day. However, have you ever been working with melted chocolate, making some chocolate-covered cookies for example, or pretzels and the chocolate looked cloudy or turned white when it cooled? … Continued
Our Second Love, Chocolate Dipped Cookies
By links
Our Second Love If you’re new to Wilbur’s of Maine Chocolate Confections there is something you should know about us, right off the bat. We love chocolate. That would seem obvious given that we are a chocolate company, but it just feels good to say it. WE. LOVE. CHOCOLATE. As a result, there isn’t much we don’t cover in chocolate and quite successfully I might add: blueberries, cranberries, almonds, peanuts, gummy bears (you heard me), pretzels…the list goes on. Well, if … Continued