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I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!
What is slow cooking and what it is good for?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered chocolate?EDIT: I think the question might be a little unclear. To clarify, I have a block of tempered chocolate; I use this to make cordials (must be tempered) and ganache (doesn't matter). Are there any uses for it where I'd have to untemper the chocolate first?
Are there any situations where untempered chocolate is better than tempered?

I'm trying my hand at a layered mousse cake with a mirror glaze (I guess this is an entremet?). I've read several places that it is advisable to freeze the cake prior to glazing. My question is then: am I supposed to eat the cake frozen? Seems like it would be hard? Or should I let it thaw in the refrigerator? If so, for how long?

Question about mirror glazes and freezing