Welcome to the Cake Decorators Q&A

If I am using chocolate compound, do I still use the same process for tempering?

Hi poojasm

Compound chocolate doesn’t need tempering but it will burn just as easily as real chocolate so melt it gently and use. Paul has used Galaxy chocolate in this tutorial http://www.cakeflix.com/christmas-truffles-cake-pops-lesson-2-shaping-the-truffles where you will hear him say that he will melt the chocolate just to warm it up.

Thanks. I did just melt the compound, but my chocolate shards didn’t have the crackle and were a bit limp. The long ones wilted during transport. What could I have done wrong?

I think perhaps this may have been an unsuitable application for shards. Compound takes longer to set, try and put it into temper next time and see whether that works better. I table temper my chocolate, as soon as it starts to ‘thicken’ scrap back into a bowl and do 5 minute knife test if it sets it’s good to go.