curls

Just starting to learn how to temper chocolate and having problems with the chocolate going in and out of temper during a dipping session. For this attempt, I tried to keep the chocolate in temper by occasionally hitting it with a heat gun. I think next time I will try nesting the bowl with the tempered chocolate in another bowl with a heating pad. Any other ideas on how to keep the chocolate in temper? Or is it just a matter of practice and developing a feel for the chocolate? Made the Dark & Stormies and dipped some orange peels and glaced apricots in the remaining chocolate. Would like a bit more ginger flavor in the Dark & Stormies. Thinking about replacing some, or all, of the corn syrup with ginger syrup for the next batch. Need a lot more work with dipping but rather happy with them as my first attempt.

I am a home baker who has recently started down the chocolate and candymaking path because of all the information in this forum. I have been reading this forum and egullet for a while but have just recently joined. Looks like your conference sessions will be helpful to a variety of skill levels. Please sign me up for the conference! Looking forward to meeting everyone.

I found that the nougat will last two to three weeks in a metal cookie tin. It might last longer if you put in a packet of silica gel (desiccant) too.