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Step 7And back to Edmonton
Into the fridge or freezer to make it set up. Maybe you'd like to eat it while it's still warm and soft. That's okay also.
There's a process called "tempering" that keeps blotches from appearing on the chocolate later. It involves smearing the chocolate around on a marble stone or substitute so that it's well mixed while it's cooler than 90F degrees. That's what the other pix depict. Go ahead and skip it unless you want your product to look nice after sitting around for a while. It will taste the same.
There's a process called "tempering" that keeps blotches from appearing on the chocolate later. It involves smearing the chocolate around on a marble stone or substitute so that it's well mixed while it's cooler than 90F degrees. That's what the other pix depict. Go ahead and skip it unless you want your product to look nice after sitting around for a while. It will taste the same.
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May 31, 2008. 6:10 AMsires6
says:
Can you defrost the freezer and get more in there?
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Jul 3, 2008. 1:50 PMabnor
says:
i was thinking the same thing.
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