Vickys Tempered Chocolate (Hints & Tips)

1. 1

   Break 200g of the chocolate into chunks and place in a heatproof bowl

2. 2

   Set the bowl over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl

3. 3

   Let the chocolate melt, stirring as needed

4. 4

   Using a candy thermometer, heat the chocolate to 44C / 112F for milk chocolate and 47C / 118F for dark chocolate

5. 5

   Take the bowl off the pan and break in the remaining 300g chocolate, stirring until the temperature drops to 29C / 84F

6. 6

   Put the bowl back over the pan and bring the temperature back up to 31C / 88F for milk chocolate and 32C / 90F for dark chocolate

7. 7

   Now you've tempered the chocolate and anything you coat it with will be glossy and crisp!

* Per serving · 4 servings · Values may vary.

No additional tips available.