I have about 1/2 cup tempered chocolate left over from dipping my truffles. Can I refrigerate it and keep it for my caramels I am making tomorrow?
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Stephanie is the Head Recipe Tester of Food52.
Sure thing! But once the chocolate sets, you'll have to melt and then re-temper it get the proper crystallization to use the chocolate to cover the caramels. If the chocolate is just used in the caramels themselves, no need to temper again.