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Hiya .... This looks completely awesome. Love it. The only thing I want to add is a super easy ministep called 'seed tempering'. This will make sure your chocolate hardens up nicely, glossy with a perfect snap. All you do is save back about half the chocolate you want to melt, then melt the first half to a temperature of around 86º-88ºF, 30º-31ºC, remove from heat then add the remaining chocolate, stirring well until it is all melted. Yours ended up nice, but will be even glossy and will set more quickly if you temper it. Thanks for a great instructable!
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