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Smckinney07
Posted 29 Dec 2013 , 6:12pm
post #2 of 2
AIf you're using candy melts they don't need to be tempered, but I've heard of people adding paramount crystals to thin out the chocolate.
If you search the recent threads there was a discussion about chocolate making & tempering. In the thread there's a link to tempering chocolate with a food proccesor
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