Trish McKenzie, from the Cadbury Kitchen, teaches us how to temper chocolate.
Time: approx. 30 minutes


  • Chocolate of your choice


  • 1.

    Coarsely chop the amount of chocolate your recipe specifies

  • 2.

    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

  • 3.

    Melt the chocolate until the temperature reaches 45°C on a cooking thermometer

  • 4.

    Remove the chocolate from the heat and stir in the remaining chocolate; stir with a spatula from time to time

  • 5.

    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

  • 6.

    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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