Tempering chocolate can sound like an intimidating thing to do, but Sarah shows you how to get that perfect chocolate shine without having to buy a thermometer. Watch her create these simple, beautiful chocolate candies. Get the recipe:600 grams (21.15 ounces) plus 200 grams (7 ounces)high-quality chocolate, dividedPistachios, shelledHazelnuts, skins rubbed offDried CranberriesFor the full recipe, click here:https://www.kosher.com/recipe/how-to-temper-chocolate-6652For more with Sarah, watch Sarahs Patisserie: https://www.kosher.com/shows/sarahs-patisserie-34