Holiday Cookie Mistakes Everyone Makes

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6. Using Dull or Unset Chocolate

When chocolate is tempered—the heating process which allows the cocoa butter to melt properly and join with the solids—it has a shiny finish to it and will melt at much higher temperatures. It is necessary that decorating chocolate is tempered because otherwise it won't properly dry (it will always be partially melted) or will have a dull, white film from the changing temperatures. Always melt your chocolate a little bit at a time, and never with direct heat.