The Chocolate Life

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Comment by Donna Slepicka on March 14, 2012 at 9:13pm

Hi Drlene,

Tempering is an art for sure.  I have always hand tempered until recently, I purchsed a small temper machine. Can I tell you, its money well spent.  My time is cut in half and the product is accurate.

As for the refrigeration, I only place my molds in the frig for a couple minutes after they set.  I do not leave them in because the moisture will make your chocolate bloom.

Glad you like the berries, I actually cheated and used some wafers for the orange and red. I am not yet able to color the chocolate as well as I would like. Thanks and I hope that helps.

Comment by darlene on March 13, 2012 at 9:26am

Donna, I love your creations,, I have a question to ask  you,, I am learning to temper chocolate and I make suckers.  I made about 15 and only the last 2 were not bloomed ,,can you tell me what I did wrong?

This time I did not put them in the cooler but how could that affect the chocolate?

Thank You for your help.

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