Comments on: Celebrate National Cherry Month (Cherry Cinnamon Bark)

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By: trentwong

trentwong — Thu, 19 Feb 2009 23:16:04 +0000

I discovered with this Bark that it tends to soften up at room temperature. I was told that this may be because the chocolate was not tempered.

An aquaintance and former food writer for the San Jose Mercury News, Aleta Watson, has a great blog article on how to temper your chocolate. I will have to try this the next time. You can check out her article at http://skilletchronicles.com/content/?p=822

Here is another article I found that has some additional tips – http://www.organicchocolatebenefits.com/2008/01/04/dove-chocolate-tempering-chocolate-the-right-way/