I am a beginner in the "chocolate life". I think perhaps I am over my head in joining this site but I am hoping in doing so ,I can learn some new things.
I do have a question perhaps a silly one but none the less, I don't know the answer. I received bulk chocolate the other day and due to the summer temperatures it arrived a bit soft. I assume it is out of temper. Do I have to melt and temper all the chocolate and let it solidify then melt and temper again to cover candy? Any help would be greatly appreciated