I have made some Christmas-shapes shortbread and I want to dip the end of each one in chocolate.I want a hard, glossy finish if possible - and I discover that the chocolate needs tempering to achieve this.Sounds a bit scary, reading about how to do it;how do our clever cooks out there do this!Thanks for any helpful hints.
lilyfield,
Dec 10, 9:57am
All the chocolate you buy here has been tempered. Just use as is.
patsprat,
Dec 10, 8:32pm
Thanks Lilyfield, just melt & dip then.Rewarm gently if the chocolate starts to harden.Ok.
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