Tempered chocolate is chocolate that has been recrystallized (meaning solid chocolate that was melted and cooled to solidify it again). The trouble with adding chopped chocolate to ice cream and frozen desserts is that pretty much all chocolate that is sold commercially is tempered, whether it's for baking (as pistoles, fèves, chips, or chunks), or for eating (as chocolate bars). Incorporating chocolate chips and chunks in ice cream and frozen desserts
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