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Post by rmorvay on Jul 23, 2012 6:58:18 GMT -5
Hi All, I was wondering if anyone or if you can mix your past seeded chocolate (of different manufactures,yet all the same,dark) to temper again for molding? While I have you here, I would also like to know if there is a difference of the bars vs discs? Why do we spend aprox. $9 for nicely wrapped bars to mold some stupid type of something else? Are the bars tempered to begin with?
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