I use the Melissa Coppel method of CCB tempering. I melt it to 45C then swirl the bottle in cold water to bring the temp down to 28C then spray. If I'm doing a larger quantity, I'll temper the cocoa butter with EZTemper silk.
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I use the Melissa Coppel method of CCB tempering. I melt it to 45C then swirl the bottle in cold water to bring the temp down to 28C then spray.
