Sweets for Your Sweetheart Crawford Park will be hosting another FREE live-streamed cooking class with professional chef, Cara Tannenbaum February 11th, starting at 6:00 pm - 8:00 pm Tickets are $10 to participate in the In-person class The live stream is a two-hour class and starts at 6:00 – 8:00 pm The live stream can be viewed on Crawford Park Facebook and Crawford Park Instagram The recipes for this class are: Chocolate Tempering for Candy Making Tempering “resets” the molecular structure of chocolate, making it stabilized, crisp and shiny when you turn it into chocolate confections. Finely chop the chocolate and place 2/3s of it in a heatproof bowl. Bring a pot of water to a simmer, place the bowl on top, Stir to melt and take the temperature of the chocolate.  Do not let it go over 125. Remove from heat, wipe bottom of the bowl, continue to stir. Add the remaining chocolate and stir.  The temperature should go down. To completely finish the chocolate, place back over the hot water. Here is your temperature guide: Initially melt chocolate to between 110 and 120 F Cool the chocolate by adding additional chopped chocolate Reheat the chocolate to 87 to 91 F. and work with it.  Try to pay attention to the temperature and keep it in this range, for bittersweet or semisweet chocolate.  For milk or white chocolate, it should stay between 84 and 88 F. If chocolate goes out of temper, the process must be started from the beginning.