Can you melt already tempered chocolate to 88-90 and have the temper maintained and ready to use without the seeding process? I read about 3 different methods , Chunk method, Controlled method, which is what I’m referring to here, and the Classic method, involving heating, cooling, and reheating again to 88-90. Is the Controlled method legit?
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3Wild guess - you are talking about °F?– Stephie ♦Mar 14 at 12:10
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