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Post by doclogic77 on Apr 21, 2010 17:52:34 GMT -5
I have a question. I have blocks of chocolate that have been tempered. If I melt them down to mold them...is that ok or does the melting process untemper them?
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Post by Brad on Apr 21, 2010 19:00:27 GMT -5
If your chocolate is tempered, you can melt it and keep it in temper provided you keep the temperature below 95 degrees.
It takes a long time though.
I find it's quicker and easier just to melt it, cool it, and reheat it.
...but that's just how we roll up here in the Great White North! LOL
Brad.
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Post by doclogic77 on Apr 22, 2010 0:40:47 GMT -5
If your chocolate is tempered, you can melt it and keep it in temper provided you keep the temperature below 95 degrees. It takes a long time though. I find it's quicker and easier just to melt it, cool it, and reheat it. ...but that's just how we roll up here in the Great White North! LOL Brad. That was very helpful...thank you.
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