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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.


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There really is no "lazy" way to temper chocolate. It requires a very precise methodology. It is highly doubtful that you could melt your chocolate and still keep it in temper without having to re-temper especially if you are doing it by hand (i.e. Melting by stovetop or microwave).

I assume you mean you are using the milk chocolate to make a ganache filling for the middle of your bonbon (and not just straight milk chocolate)? My opinion is that tempering won't make a difference. There are people who swear by tempering their ganache. I've tried it both ways and actually prefer untempered chocolate in my ganache.

Chocolate is a very fickle thing to work with and you just need to bite the bullet and do it the right way.


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