The tempering process will produce smooth chocolate with a glossy finish, ideal for recipes that include coating and moulding with chocolate.
For 100g Tempered Chocolate:
You will require a thermometer and a double boiler (or a saucepan and a heat proof bowl).
- Weigh out 88g of buttons.
- Weigh out another 12g of buttons and break these into quarters and place in a separate bowl.
- Melt the 88g of buttons in a double boiler (or saucepan with bowl resting on top, where the bottom contains hot to simmering water and the top contains the chocolate buttons).
- Heat to 50°C whilst stirring constantly. Ensure the chocolate does not come into contact with any water or steam.
- Remove the top pot from the hot water and place this pot in a bowl of cold water, stirring constantly until the chocolate has cooled to 40°C.
- At 40°C add the 12g of quartered buttons, stirring constantly until all the buttons have melted and no lumps remain.
Tempered chocolate is now ready for coating and moulding.