Having experimentally determined that tempering molten chocolate is not optional (i.e., chocolate doesn’t behave just like butter), I tried a cheat discussed in the comments following that helpful post. Basically, because all retail chocolate is already tempered, you can get good results by carefully heating it to the proper temperature, then pouring it into the molds… the proper crystals remain in their places, the cooled chocolate has good snap, and you avoid a huge amount of fuffing and fawing….
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Python for Microcontrollers – Adafruit Daily — Python on Microcontrollers Newsletter: A New Arduino MicroPython Package Manager, How-Tos and Much More! #CircuitPython #Python #micropython @ThePSF @Raspberry_Pi
EYE on NPI – Adafruit Daily — EYE on NPI Maxim’s Himalaya uSLIC Step-Down Power Module #EyeOnNPI @maximintegrated @digikey