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Gerry B

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Everything posted by Gerry B

  1. Thanks for the reply. If I melt, temper and let it harden, can I then use it as "seed" when tempering a new batch?
  2. I recently bought an 11 lb block of Callebaut C811 from Restaurant Depot. When I broke open the block I see that there is a ribbon of lighter chocolate running through the middle of the entire block. It tastes, melts and tempers fine. Does anyone know what this is and what could've caused it?
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