Why temper chocolate? The short answer is that chemically, chocolate is composed of several different little crystals (six to be exact) but the desirable ones are called beta crystals. The development and formation of these beta crystals are what makes well-tempered chocolate. If you imagine a cup of chicken stock, it may seem uniform, but if left to sit, the fat will rise to the

These Pineapple Jam Tarts are the perfect blend of flaky, buttery goodness and delectable homemade pineapple jam.