Points to remember
- Use good quality dark chocolate.
- Roughly chop 2/3s of the chocolate and put it into a heatproof bowl over a pan of barely simmering water. Don’t let the water boil or the chocolate may overheat.
- Finely chop the remaining chocolate.
- Check the temperature of the chocolate with a thermometer as it melts. When it reaches 50-55C, remove the chocolate from the heat.
- Add the finely chopped chocolate to the melted chocolate. Stir continuously until it reaches 31-32C.
- Pop the bowl back over the saucepan briefly if the temperature falls.
- When the chocolate is the correct temperature, pour it into your mould.
- Leave it in a cool place to set.
You can temper dark, milk and white chocolate but the temperatures you need to achieve are different. For dark chocolate, melting temperature is 50 – 55C and the tempered temperature is 31 – 32C, for milk it’s 45 – 50C when melting and 30 – 31C for the tempered chocolate, for white melting it’s 45 – 50C and 29 – 30C.