The Chocolate Life

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Good Evening!

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


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No, just temper what you need. There's no reason to temper all the chocolate, and then re-do it. I have all kinds of bloomed chocolate, and I just temper as needed.
Thank you so much for your reply. I am sure I will have many more questions in the future.


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