I have some solid tempered dark chocolate that I want to use as shells for some bonbons. If I melt it carefully, should I be able to keep it in temper so I don't have to do it again? My understanding of the science says I should if I don't melt the "good" crystals, but I'd like a second opinion.
Also, if I'm using a milk chocolate as a bonbon filling, how much of a difference will it make if it's tempered or not?
I'm trying to figure out how lazy I can be and still do a good job.