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When covering cake balls, I am having a hard time with the chocolate hardening too quickly. I was told to temper a good quality chocolate instead. Can you please help?

Lee Ann - from fulshear, TX

Tempering chocolate can be tricky, and will also require you to keep the chocolate at a precise temperature while you work with it. Candy Melts Candy is easier because it does not require tempering to set up into a smooth, shiny finish. A chocolate melting pot makes dipping easy because it melts the candy and keeps it warm for long periods of time - perfect for cake balls, cookies, pretzels, or any dipped treats!

http://www.wilton.com/store/site/product.cfm?id=10DE1EF7-423B-522D-FAC5724016D0DA09&killnav=1


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The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.