It depends on how quickly you work, Marianne, as well as the temperature of the environment. If the chocolate starts to set, you can always put it back over heat briefly to re-warm it and keep it in temper. You can also put the bowl of chocolate into another bowl filled with warm water, or keep it over a turned-off (but still warm) water bath to keep the chocolate in a workable state. Work quickly! Kye@KAF

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