{"id":147,"date":"2015-05-27T14:20:12","date_gmt":"2015-05-27T18:20:12","guid":{"rendered":"http:\/\/auchocolatchaud.com\/?p=147"},"modified":"2015-05-27T14:20:12","modified_gmt":"2015-05-27T18:20:12","slug":"to-research-more-fully-the-food-lab-the-best-way-to-temper-chocolate-serious-eats","status":"publish","type":"post","link":"https:\/\/auchocolatchaud.com\/?p=147","title":{"rendered":"To research more fully&#8230;The Food Lab: The Best Way to Temper Chocolate | Serious Eats"},"content":{"rendered":"<blockquote><p>Tempering chocolate is a technique that requires a good deal of precision, but some methods for doing it are easier than others. Read on to discover how to temper chocolate using both traditional and updated techniques, including with a sous vide circulator or with a food processor and hair dryer for better, more foolproof results.<\/p><\/blockquote>\n<p>Source: <em><a href=\"http:\/\/www.seriouseats.com\/2014\/12\/the-food-lab-best-way-to-temper-chocolate.html\">The Food Lab: The Best Way to Temper Chocolate | Serious Eats<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tempering chocolate is a technique that requires a good deal of precision, but some methods for doing it are easier than others. Read on to discover how to temper chocolate using both traditional and updated techniques, including with a sous vide circulator or with a food processor and hair dryer for better, more foolproof results. &hellip; <a href=\"https:\/\/auchocolatchaud.com\/?p=147\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">To research more fully&#8230;The Food Lab: The Best Way to Temper Chocolate | Serious Eats<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-147","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5AdUc-2n","_links":{"self":[{"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/posts\/147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=147"}],"version-history":[{"count":0,"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/posts\/147\/revisions"}],"wp:attachment":[{"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}