Post #2276799
2026-05-04 16:18 UTC
@oscarfalcon@mastodon.social @elliek@zeroes.ca Tempering is a whole thing. But IF you don't mind good without being pro, "soften the chocolate until it melts, dip the things, and put them on a baking sheet to cool" does in fact work and is equally delicious. The chocolate will be softer and much more prone to coming off on fingers.
Replies (1)
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@elliek@zeroes.ca 2026-05-04 16:31
@datum@zeroes.ca @oscarfalcon@mastodon.social and the same fingers will have to (happily) be licked! I don't see the downside to that. LOL.