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I finally got around to trying out the bars that I am making as favors. They look cute, but did not temper for a variety of reasons. I think I'll be able to get it to work in another try or two, once my new thermometer comes.
In the mean time, I need to order chocolate, a lot of chocolate, about 30 pounds. It has to be chocolate that will temper well at home. Any suggestions?
Thanks!
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