Tempering is a technique used to give the chocolate a glossy finish and pleasing texture.  Simply melting the chocolate to make homemade confections is not enough if you want to have exceptional results. Tempering is only necessary if you are using chocolate as a  coating or if you are making chocolates with molds (or something else where the texture and appearance of the chocolate is important.) You do not need to temper chocolate if you are melting chocolate for a recipe such as ganache or brownies.

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