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Why do I have to temper chocolate before using it to coat my candy?

Why do I have to temper chocolate before using it to coat my candy?
Submitted by BHGFood

Tempering chocolate ensures that the cocoa butter in the chocolate melts slowly. Tempered chocolate will set up at room temperature better than chocolate heated without this method and will be less likely to "bloom" or streak.

Answered by BHGFood

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