Vickys Tempered Chocolate (Hints & Tips)

So easy to do and it gives all your choccy treats the glossy snap store bought chocolates have
Vickys Tempered Chocolate (Hints & Tips)
So easy to do and it gives all your choccy treats the glossy snap store bought chocolates have
Steps
- 1
Break 200g of the chocolate into chunks and place in a heatproof bowl
- 2
Set the bowl over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl
- 3
Let the chocolate melt, stirring as needed
- 4
Using a candy thermometer, heat the chocolate to 44C / 112°F for milk chocolate and 47C / 118°F for dark chocolate
- 5
Take the bowl off the pan and break in the remaining 300g chocolate, stirring until the temperature drops to 29C / 84F
- 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
Now you've tempered the chocolate and anything you coat it with will be glossy and crisp!
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