I learned how to temper chocolate years ago but have not re-visited the process since then. I do remember it being time consuming and lots of patience is required, but the results are so worth it. I have been in the mood to make candy and with Valentine's Day around the corner, these quieter days of winter are the perfect time to do just that. In addition to the fudge, divinity and caramels I have planned, I am going to coat 'something' in tempered chocolate. Your post has inspired me. I'll let you know how it goes! :)

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