I’ve decided to support an organization that is directly helping those helping that need it, regardless of industry, country, etc. It is to help the world we all belong to.

They are Direct Relief COVID-19.

Hello! I'm wondering your thoughts on COVID-19 and chocolate tempering preparation. From what I can read, 140 degrees is the safest temperature for food prep to kill viruses, but we don't want that for melting chocolate. any thoughts on food safety?