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I think most chocolate is already tempered when you buy it. Assuming that's the case with yours, you just need to be careful not to break the temper when you melt it. That means not letting it get too much warmer than its melting temperature. If my memory is correct, you have to keep it below 125 deg. F to avoid breaking temper. Coincidentally, I mixed ...


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adding just a little melted wax works fine for me, and helps it set up when it cools. I do this particularly for dark chocolate, which is really too thick for dipping.



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