Definitely how you handle the chocolate makes a difference. You want to warm it slowly and only til it all melts. I've taken chocolate out temper by handling it badly. Then it won't set up right and the texture gets grainy and it really blooms! I used one of the Wilson warming pots working with a friend once and I didn't like it. It was definitely too hot for the chocolate I had. I did much better slowly warming in the microwave 30 sec at a time on half power. Stir in between. And at the...
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