Can I use cocoa butter melted with high quality chocolate for dipping candies instead of tempering?
I swear I read somewhere that you could cheat and use oil or cocoa butter melted with good chocolate to dip homemade truffles, butter creams etc. More forgiving and easier for the novice. Have a group of 4 women hoping to make holiday candy together and trying to streamline things.
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It doesn't look any easier than other methods in that you still have to keep pretty precise temperatures, but I bet it's faster than chopped chocolate in the seed method since the cocoa butter needs to be grated with a microplane.