Dee Randall wrote:

>What are the main uses for "tempered" chocolate in recipes?
>
Coating, enrobing.
Molded items, decorations.

>Candy or ice cream only?
>
Only if it is poured on icecream and hardenes again.

> Or would one use it in baking recipes?
>
If it is poured straight as a coating over a cake or used to pipe out,=20
create decorations, yes.

As an ingredient in a recipe, no.

Chocolate is already tempered when you buy it.
You just need to retemper it if you use it to put a coat on something,=20
or make molded items.

If you need more info:
http://www.baking911.com/chocolate_melt_temper.htm

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20