Welcome to the Cake Decorators Q&A

Hi all

I have never done a cake like in this weeks tutorial. When Paul talks about crystallization, can you tell me why you do this. i had no idea that you needed to do temps and such in preparing the choc.
sharon

Hi Sharon

Hope this article http://www.guardian.co.uk/lifeandstyle/2011/apr/15/how-why-temper-chocolate helps you understand why chocolate has to be tempered. Once you get used to tempering chocolate it won’t seem such a mystery and you’ll have lots of fun making lovely decorations with it. x

Thanks madeitwithlove, I,ve had a look and it makes sense now. learn something new everyday !