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➡ Problem: Your tempered chocolate thickens as you work – and becomes difficult to use. ➡ Cause: Over time, stirring and maintaining chocolate at working temperature (32°C / 89.6°F for dark chocolate) can lead to over-crystallisation. Too many cocoa butter crystals form – and the texture becomes dense and unworkable. ➡ Solution: No need to panic – and definitely no need to start over. Use a heat gun to gently warm the surface of the chocolate. This melts some of the excess crystals. Then stir th
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