TEMPER TRICKS

You’ve seen it on MasterChef but have never been quite sure what it means, or why you’d even attempt it.

Tempering chocolate gives it a smooth, glossy finish, a melt-inthe-mouth texture and that elusive “snap” required for truffles and shards. Repeatedly heating and cooling chocolate stabilises it by emulsifying the fat and liquid content.

You don’t need any special equipment; you can do it in the microwave. Break up the chocolate and place it in a microwaveable bowl. Microwave for 15 seconds at a time, taking care not to overheat it. When almost all the chocolate is melted, remove it from the microwave and stir until completely melted and smooth.