thank you for your advices - the thing is that in the past i did try tempering choclate on "ben-marie"(large bowl on boiling water) while working with termomether and few days later after molding it , it got all crystalized ,so i wondered if there is a way so it wouldn't happen...
ok. i will try that.thanks
is it the same method for white choclate? or should i do something else?
when you say "If it doesn't do that, it's not tempered." what should i do in that case? is it saveable or should i start all over again?
thanks again for your time and advice - i really appreciate it .