— Carol Haas

So tempering chocolate when you buy chocolate. here, let me pull a here's a bar of chocolate of a 70% chocolate interesting that this one says strong dark 70% to me. It doesn't taste super strong, but it's nice. That is already in Temper. Once it's melted It Isn't So, it's a you know, there's a lot of chemistry going on here with beta crystals and crystals being separated and coming back and temperature. when you want a coding to have a nice snap and stay shiny. You're going to temper your chocolate. I teach seed tempering which is melting a particular amount of chocolate in a water bath over a water bath and then adding chocolate seeds which is and taking the temperature with the instant read and then adding More chocolate which is going to drop the temperature. So that's what I do. I don't make a lot of Confections that with chocolate that has to be tempered. I find that adding a small amount of a nice vegetable oil to melted chocolate makes it shiny and I keep things in the freezer and it works for me.