for the peanut butter cup recipe - can you just use tempered chocolate instead of chilling the chocolate? (that way they will stay better and look great) also, if you use tempered chocolate do you then not need to store these in the refrigerator?
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You probably could used tempered chocolate, but only for the last/coating step! I haven't personally done this, but it makes sense. A classic peanut butter cup doesn't use tempered chocolate, though, so if you're looking to mimic the original, it won't be the same.
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