Yes Bluezebra, i do temper my chocolates cause they keep better at room temperature in packages during my selling time, otherwise i'ld have to keep them refridgerated. I let the customers know if they are planning on saving them to refriderate them or freeze them. But i sell them fresh at the most 2days and most people eat them immedietly so if they were cold they wouldn't taste at their finest. Now my husband would rather have an untempered truffle more so because of the mouth feel i think cause as you sink your teeth into an untempered chocolate it becomes one whole package unlike the tempered ones were you bite into a hard crust then the soft center so you have two textures. Now my favorite is if you take Alice's cold creamy centers and have that inside a tempered outside so now you have a crunchy outside and an almost liquid center. Have you tried that? trulys |