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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!
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