Temper, TemperThe Delicious Science of Chocolate Chocolate may seem temperamental, but it's really just misunderstood. Whether you're curious about the craft, tired of chocolate that blooms and won't snap, or just looking for a fun night out this class is for you. This class pulls back the curtain on the science of tempering, demystifying one of the most misunderstood techniques in chocolate making so you can confidently do it at home. Chocolatier Phyllis Robinson