Making desserts using chocolate requires specialied equipment to ensure that the chocolate shows off at it's best. Essentials include an instant-read thermometer and a really good double boiler. Check out the sub-cateorgies above for more specific details on must have cooking tools for working with chocolate!
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?