Tempering chocolate can sound like an intimidating thing to do, but Sarah shows you how to get that perfect chocolate shine without having to buy a thermometer. Watch her create these simple, beautiful chocolate candies.

Get the recipe:

600 grams (21.15 ounces) plus 200 grams (7 ounces)high-quality chocolate, divided
Pistachios, shelled
Hazelnuts, skins rubbed off
Gefen Sweetened Dried Cranberries


For the full recipe, click here.

For more with Sarah, watch Sarah’s Patisserie!