HOW TO TEMPER CHOCOLATE

TEMPERING chocolate is a process of heating and cooling chocolate to a particular temperature to produce chocolate that is shiny and has a good snap. Firstly, follow the process for melting chocolate (above). Melt two-thirds of the chocolate until a sugar thermometer shows 45c/113f for dark chocolate or 43c/109f for milk or white. Remove from the heat, then stir in the remaining third of chocolate until melted. Leave to cool, continuing to stir, until the temperature reaches 27c/80f.