When working with chocolate you often melt it down and let it harden in a new shape or on top of or around another ingredient.
What does it mean to "temper" chocolate
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1See cooking.stackexchange.com/questions/11643/…– Ross RidgeMar 18, 2016 at 2:28
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If the duplicate does not answer your question, could you please explain what you are looking for?– Catija ♦Mar 18, 2016 at 3:50
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Going ahead and closing; if you have something else in mind feel free to clarify and we can reopen!– Cascabel ♦Mar 18, 2016 at 4:11
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