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Joe, as Richard says, you can temper the chocolate to get the consistency needed...


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Posted to Thread #6819 at 1:13 am on Jun 7, 2007

I know the chocolate can be heated, cooled, and re-heated to temper, but have also seen where you can heat the chocolate, then 'seed' it with a 2-oz. piece of chocolate, stirring until melted. I don't know why you couldn't do this with the unsweetened chocolate, perhaps breaking it up a bit. I'm not an expert in this area, so maybe someone can help me out here??


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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