Hello everyone, I am new to chocolate decorating (mostly do cake and cookie but the chocolate molding, etc... could enhance my decorating so much). I am trying to understand what tempering is all about. I have used candy melts, etc... but am not always pleased with the consistency results. I did a search on tempering on CC but had SO many results. Does anyone have a link to explain what tempering is all about. If so it will be most appreciated!
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6/28/07 at 7:30am