If you’ve ever been searching for the right couverture for baking, the perfect chocolate for a creamy ganache, or even just a quality chocolate bar to curb a craving, you’ve likely noticed labels indicating coc...

Chocolate is the cornerstone of many desserts, from rich brownies to silky ganache. Yet, when your recipe calls for “bittersweet” or “semisweet” chocolate, do you reach for the right kind?

For chocolatiers — both aspiring and expert — mastering the art of tempering chocolate is a rite of passage. Properly tempered chocolate not only looks glossy and professional but also delivers that signature s...