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.
>