{"id":283426,"date":"2010-02-04T04:50:03","date_gmt":"2010-02-04T09:50:03","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/roundup-nationwide-papers\/tempered-chocolate-bittman-knows-an-easy-way-107870"},"modified":"2010-02-04T04:50:03","modified_gmt":"2010-02-04T09:50:03","slug":"tempered-chocolate-mark-bittman-knows-an-easy-way","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/283426","title":{"rendered":"Tempered Chocolate? Mark Bittman Knows an Easy Way"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/roundup-nationwide-papers\/tempered-chocolate-bittman-knows-an-easy-way-107870\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010-02-05-TemperChocolate.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010-02-05-TemperChocolate.jpg\" width=\"540\" height=\"360\" class=\"mt-image-center\" \/><\/a>So delicious in&#8230;well&#8230;almost any form, chocolate is notoriously fickle when it comes to melting it down for dipping, coating, or other candy making. Mess up the temperature and it can go from silky to chalky mess in the blink of an eye. Mark Bittman thinks he knows an easy way, but we&#8217;re not entirely convinced. See for yourselves!<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/roundup-nationwide-papers\/tempered-chocolate-bittman-knows-an-easy-way-107870\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/P50yxx_rxNcSL__qwb1RsHCTdYo\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/P50yxx_rxNcSL__qwb1RsHCTdYo\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/P50yxx_rxNcSL__qwb1RsHCTdYo\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/P50yxx_rxNcSL__qwb1RsHCTdYo\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/DDnZe3ztAhE\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>So delicious in&#8230;well&#8230;almost any form, chocolate is notoriously fickle when it comes to melting it down for dipping, coating, or other candy making. Mess up the temperature and it can go from silky to chalky mess in the blink of an eye. Mark Bittman thinks he knows an easy way, but we&#8217;re not entirely convinced. [&hellip;]<\/p>\n","protected":false},"author":102,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-283426","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/283426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/102"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=283426"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/283426\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=283426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=283426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=283426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}