I’m trying to make peppermint patties for Christmas gifts. All the recipes call for the patties to be cooled in the freezer before dipping in the tempered chocolate. I had multiple problems, most resulted from not reading your tempering instructions until after I made the candy. My question is about dipping the frozen patty into the tempered chocolate. I was having problems with the chocolate becoming too thick to easily cost the patty. I had other problems too but after reading your article, I understand a lot more about tempering. I want to re-coat the patties. Do you think that will work? Should I keep everything freezer cold or just chill in the refrigerator for a few minutes before dipping?

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