Need Help Regarding Usage Of Tempered Chocolate

Sugar Work By cecb1 Updated 17 Feb 2009 , 8:35pm by MYCHEFTX

 cecb1  Cake Central Cake Decorator Profile
cecb1 Posted 6 Feb 2009 , 12:11pm
post #1 of 3

hi,
can anyone help me (again).

I am going to attempt to temper chocolate to use doing choc transfers.

My question is Do u have to use the tempered chocolate straight away? Can u let it go hard and melt it again

again thank u for taking the time to read and answer
cecb

2 replies
 peg818  Cake Central Cake Decorator Profile
peg818 Posted 6 Feb 2009 , 12:48pm
post #2 of 3

each time you remelt you have to re temper.

 MYCHEFTX  Cake Central Cake Decorator Profile
MYCHEFTX Posted 17 Feb 2009 , 8:35pm
post #3 of 3

hI ,

Yes, you would need to use it right away if you are using tempered chcolate. If you let it cool to much it will fall out of temper and you chocolate will bloom when cooled .

Mychef tx icon_biggrin.gif

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