Please enter the email you’re using for this account.
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!
How Would You
Rate this video?
Please log in to rate
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation