VIDEO: How to Temper Chocolate in the Microwave and Make Beautiful Mendiants
By Bridget Hallinan | FoodAndWine.Com Troy Warren for CNT #Foodie Pastry chef Paola Velez uses the technique to make her recipe for Tropical Mendiants on this week’s episode of Pastries with Paola. Tempering chocolate can be tricky, and if you've never done it at home before, this week's episode of Pastries with Paola has you covered. Paola uses the technique while making mendiants—a French confection that involves a chocolate disk topped with dried fruit and nuts—to help stabilize the chocolate and give it a glossy finish. She explains that she got started in the pastry industry working with Jacques Torres, and she'll be sharing some tips…