Hi everyone. Haven't been here for a bit.... I am going to make little packets of orangettes for Christmas gifts. I have tried tempering chocolate before, and it is hit and miss. (Need to spend more time on practising this skill and will wait for my infrared thermometer to arrive). In the meantime, my question is, that none of the recipes for orangettes temper the chocolate. You just dip the pieces of candied orange into the melted chocolate. Shouldn't you temper the choc first?