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*To temper chocolate Tempering chocolate is the process of melting and cooling it so that suitable cocoa butter crystals form to make a hard, glossy chocolate that does not become sticky at room temperature

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College employees shall exercise good, professional judgment when using official College social media sites to ensure that communications are appropriate, professional, maintain the security of the Colleges network and comply with local, state and federal laws and with the Colleges technology security procedures

Rinse and dry up all the parts with a paper towel