How do we store chocolate that is coming out of the Melanger? Does it have to be tempered first? Or can we just pour it into a container? I can’t seem to find the answer.
First of all I want to thank you for the incredibly useful free content on your website. It is a mixed blessing in that I seem to be frozen with indecision where to start. I’m sure you have gone over this but what do you suggest? How do I get started making chocolate?