Thanks Sally. Very clean, very clear. I'm aware of all these steps and have a "heating pad" to
attempt to keep the melted chocolate "in temper", but I have yet to succeed. I read chocolate methodologies like others read romance novels. I like her heating element because I think it would maintain a constant temperature. And she is correct in stressing how long the tempered chocolate will remain at the correct temperature. Especially if you're dipping a cold element, like Deb in MI's "oreo balls." ((gasp!) My thights just cursed her!! Oops, sorry Deb. They're still a bit angry about all that weight gain years ago from your oreo treat recipe.)
CathyZ also recommended the "big chunk" tempering method. Tempering is my stumbling block....I can't seem to nail it, even with 4 different thermometers. Maybe I'm just not patient enough. Maybe I need to embrace Zen and the Art of Chocolate Tempering or perform 10,000 hours of practice re: Outliers.
