Making raw chocolate is child's play
Its amazing how many people think that making chocolate is difficult, and there's no mistaking it can be, especially if you start tempering and doing fancy things. When it comes down to it, making raw chocolate is easy, dead easy.
To temper or not to temper, that is the question
When making conventional chocolate, it is usual to carry out a process called tempering. This is essentially a process of heating then cooling your liquid chocolate, which changes the structure and properties of the finished product.
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