You have to temper it if your going to put it in a mold. Otherwise..it
won't come out of the mold. The tempering causes the chocolate to retract a
little and help pull away from the mold.

You are gonna have to watch Jacques Torres more. hehe

"frood" > wrote in message
. com...
> Do I need to temper chocolate before using it in a mold, or does it just
> have to be melted?
>
> --
> Wendy
> http://griffinsflight.com/Quilting/quilt1.htm
> de-fang email address to reply
>
>
>