Unveiling the 8 pound loaf of candy.

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Tempering is still a bit insane. More experience, better equipment and boundless confidence should make the difference now. While it is a lot of work, tempering is entirely worth the effort. Tempering adds crystalline structure which greatly increases the structural integrity and thermal stability of the chocolate. Basically, untempered chocolate will melt at room temperature and squish between your fingers. Tempered chocolate melts at body temperature and crisply snaps under sufficient force.

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