getting chocolate to harden
Choc chips don't have to be tempered. They already have enough additives in
them to make them closer to chocolate coating than pure chocolate.
"Janet Puistonen" > wrote in message
news:dwsSh.7745$Cl.596@trndny08...
> You need to use couverture, and you need to temper it. Generally, though,
> the chocolate on dipped items tends to have less "snap" than molded
> shells.
>
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