Gerry B

Hi! I'm new to egullet, and I'm looking to get more info on the Chocolate and Confectionary Workshop coming up this spring. Will you be posting details?

Thanks for the reply. If I melt, temper and let it harden, can I then use it as "seed" when tempering a new batch?

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?