Did I miss something?
I just recieved my bean roaster and am in the process of getting my other equipment to begin my little chocolate journey...
I figured the only thing I could do untill I have all my components is to buy and practice tempering chocolate on marble only to feel like I missed some serious boat! I can't seem to temper bittersweet chocolate without bloom or streaks to save my life!
What have I not read or over-read about tempering chocolate?