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REAL chocolate is called couveture, French for covering. This is the real deal, but because of the complicated nature of the cocoa butter, it require tempering. The tempering process requires melting the couveture to 45 C, then cool it edown to 27 C, then slowly re-warming it to a working temperature of 32 C.
As cocoa butter require special handling, and as it is very valuable in other areas such as cosmetics and pharmceuticals, many chocolate companies choose to sell the cocoa butter and replace it with another fat when making their chocolate. These fats do not require special handling, but have "weird" flavour, leave a greasy mouth feel in your mouth, and don't have the hard "snap" a good chocolate has. The cheapo choclate companies also add in paraffin for shine and snap. With this information you can now gather that the many of the mainstream N.American Chocolate companies have little repect and lots of contempt for their customers.
But, I hope it worked for you, since I know what a pain it is to have to re do all your work!
Any advice would be appreciated. Thanks...
My Question Is Can Dipping Chocolate Be Used In A Crock Pot The Same As In a Commercial Dipping Warmer.
I Bought The Chocolate On Line In Gallon Cans But Didnt Think About The Warming Process Until I Had Already Bought It
We Are Dipping Cheesecake On a Stick Like At The Fair But Didnt Know If A Crock Pot Would Work...
Can Anyone Answer This.
The Chocolate Came With No Directions
Thank You Very Much.