Tempered Chocolate

    15 minutes

    If you're making your own chocolates or chocolate Easter eggs, you'll have to temper it for best results so it is glossy and inviting.

    6 people made this

    Makes: 250 g tempered chocolate

    • 250g chocolate, dark, milk or white

    Preparation:15min  ›  Ready in:15min 

    1. Place a bowl over a pan of simmering water, making sure the water does not touch the bottom of the bowl.
    2. Break up the chocolate and place in the bowl. Melt it, uncovered, to a maximum temperature of 45 degrees C.
    3. Remove from heat and pour chocolate onto a smooth work surface such as marble or steel. You could also use a flat baking tray.
    4. Using a metal spatula or knife blade, spread out the chocolate. When it begins to solidify return chocolate to the bowl.
    5. Reheat to 31 degrees C for dark chocolate, 29 degrees C for milk chocolate and 28 degrees C for white chocolate.
    6. If you want to check, pour a teaspoon of chocolate on a plate. It should solidify in under a minute.

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