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Need to temper chocolate?

post #1 of 4
Thread Starter 

I have bulk chocolate blocks. Do I need to temper it before I make ganache?

post #2 of 4

For ganache, I would only make sure the pieces are fairly small before mixing into your hot liquid. I only temper chocolate when it will be used for coating or dipping. 

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post #3 of 4
No, you don't need to temper.
Plank.
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Plank.
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post #4 of 4
Thread Starter 

Thanks. Didn't think so but thought I had better check. Better safe than sorry.

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