Notes: You don't have to temper your chocolate, but I highly recommend it as tempered chocolate is superior to
untempered chocolate (especially when making chocolate confections).
* If you end up with
untempered chocolate, there is a back - up plan!
Also tempered chocolate won't melt on your fingers as easily as
untempered chocolate.
You can get around tempering by dipping chocolates in melted,
untempered chocolate and storing them in the refrigerator.