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Tempering Chocolate

Fine Cooking Issue 61

For a smooth, glossy look when making candies or using melted chocolate for decorating and dipping, temper your chocolate. Tempering isn’t necessary, but it’s a technique worth learning if you want your chocolate to have a nice sheen and a crisp snap. Most baking chocolate comes tempered, but as soon as it melts, it loses its temper and will look dull and have a softer texture.

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