Originally Posted by
readywhenyouare
You have excellent self control. Those macadamia nuts would never have made it in the mail with me.
I don't have self-control, but I have a spouse who watches me like a hawk near sweets and bought the story I was taking the chocolates to my parents, while I shipped them to my FL home for later, undetected consumption. Thanks to the USPS and the weather, the plan backfired.
Originally Posted by
Cassie55
I always melt chocolate in a Bain Marie to avoid burning it.
You could still temper it if you want a shiny finish to the set chocolates. Even though it's already processed chocolate the cocoa butter will separate as it's melted.
Could I get away with putting it in a large pot on the stove at the absolutely lowest heat setting and just let it soften slowly? I don't really need the shine as they won't last long enough to be admired. I'm concerned with burning it with too-high a temperature and making it sour.