8 hours ago, Jim D. said:
That is very interesting. I had not heard that before. I have always labored under the assumption (maybe delusion) that allowing chocolate to be overtempered doesn't matter all that much. I will start paying attention and try to see if there is a pattern (such as do early shells release better than ones made later in the process?).
I think I meant to say contract rather than retract. I kind of think of it as over-tempered chocolate is already full of crystals so there is less work to do pulling them all together as it cools. The crystals don't have to move as far to come together so the chocolate doesn't shrink as much.
