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Alexander Clark——Works at Apple, Lives in Cupertino, CA
Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88--F to 91--F. For milk and white chocolate, reheat to 87--F to 88--F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.read more >>+119962023-06-16 10:43:58
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