How to Temper Chocolate

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Tempering is a process required to give your chocolate creations a snap, shine, and sheen. It reestablishes the cocoa butter crystals found in couverture chocolate. You'll need your chocolate, a plastic microwave-safe bowl, a spatula, a candy thermometer. Microwave on half power. stir monitor your chocolate between heatings. Bring the chocolate up to the desired temperature. After you reach it, add seed chocolate to cool your chocolate down. Now you're aiming to reach your low temperature.

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