Tempering Chocolate

Ben Giles

Ben Giles

17th November 2013

Tempering Chocolate

Step by step

Ingredients

  • 300g dark chocolate callets
  • knob of butter

Method

melt 200g dark chocolate callets and butter over bain marie to 49 degrees
take off the heat then add 100g chocolate and keep stirring until the mixture reaches 29 degrees.
put back over the bain marie until the chocolate mix reches 32 degrees.
use straight away and leave to cool at room temperature.