From the Lexicon, Tempering (Eggs & Chocolate)
One word, two crafts. TEMPERING EGGS: whisking hot liquid gradually into yolks before returning all to the pot, raising their temperature gently so custards (crème anglaise, carbonara's cousin) thicken at 82°C instead of scrambling at 90°C, the thermometer's best friend. TEMPERING CHOCOLATE: melting, cooling, and reheating to precise curves (dark: ~50°→27°→31–32°C) so cocoa butter sets in stable Form V crystals: glossy snap instead of dull bloom. Both are the same discipline wearing different aprons: proteins and fats obey temperature, and the cook who controls degrees controls texture.
Read it in the Lexicon →