The Baker's Hotline

December 29, 2018 at 1:46pm

Hi Bailey. Tempering is only the act of melting the chocolate in a way that once it hardens back up, it will be shiny, snappy, and strong. If you're making something that requires you to add cream or milk, say, for a ganache, there's no need to temper the chocolate. You'd just melt the ingredients all together. Annabelle@KAF
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