June 7, 2002, Newsletter Issue #50: Candy For Dad

Tip of the Week

When melting chocolate for dipping candies, here´s an easy tempering tip. Keep about 1/4 cup of the chopped chocolate out of the mixture when melting. When the rest of the chocolate is smooth, add the reserved chocolate and stir constantly until melted. This helps develop crystals and keep the chocolate firmer at room temperature.

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