Trish McKenzie, from the Cadbury Kitchen, teaches us how to temper chocolate.
Time: approx. 30 minutes
Coarsely chop the amount of chocolate your recipe specifies
Place 1/3 of the chocolate in a double boiler over gently simmering water. Ensure the water does not touch the bottom of the double boiler or your chocolate may overheat and lose its shine and smoothness
Melt the chocolate until the temperature reaches 45°C on a cooking thermometer
Remove the chocolate from the heat and stir in the remaining chocolate; stir with a spatula from time to time
Keep stirring the melted chocolate until it cools down to 27°C, and return to the heat stirring gently until the chocolate reaches 32°C
Once the chocolate is smooth and shiny, it is ready to be used for chocolate curls, as coating or poured into chocolate moulds.
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