Thank you yes it helped clarify.

Hi Donald! Yes, to clarify, if your recipe includes other liquids like butter, water, coffee, or liqueur, it’s best to melt those liquids together with the chocolate at the same time. This ensures that all the ingredients are properly combined and melted together, resulting in a smooth and consistent mixture. For example, if you’re planning to add raspberry extract to your tempered chocolate, you would typically incorporate it into the chocolate as you’re melting it, usually about a half teaspoon as you mentioned. This allows the flavors to meld seamlessly and evenly throughout the chocolate mixture without causing the chocolate to seize from the temperature change. I hope this helps 🙂

“If your recipe calls for liquid, such as butter, water, coffee, or liqueur, always melt it alongside the chocolate simultaneously.”

Hi Rafa! When tempered correctly, your chocolate won’t require refrigeration unless your filling (or whatever you’re dipping in the tempered chocolate) requires refrigeration. Unless you’re in a super hot environment, the tempered chocolate should set up beautifully snappy and shiny without the need for chilling. I hope that helps! Check out the pink tip box (above the recipe) for more tips 🙂

Hi Corina! Lots of people find tempering chocolate to be intimidating, so don’t worry, you’re not alone – but with Tessa’s tips and instructions here, you’ll be a pro in no time! As for the chocolate itself, all “eating” chocolate differs in cocoa percentage, ingredients, etc, so it’s always safest and recommended to use specific baking chocolate. There are some really delicious, great quality brands available, such as Valrhona and Callebaut, but Ghirardelli is always a great choice too. Good luck and let us know how it goes 🙂