1st August 2016
If you want to make your own chocolates, using a good quality chocolate, you will need to “temper” the chocolate to get a good shiny finish and a crisp snap to it. Here’s how you do it….
For 1kg of good quality chocolate: Put 700g of chocolate in a bowl and melt over a pan of gently simmering water, stirring occasionally, so that it reaches a temperature of 40C to 45C. It will be completely melted and quite runny. Don’t let the chocolate get too hot or it will go lumpy. Remove from the heat and mix in the remaining 300g of unmelted chocolate buttons. Once the added chocolate buttons have all melted into the warm chocolate, you should find that the chocolate has been tempered. (The temperature should be roughly 34C). You won’t have very long to work with the chocolate because tempered chocolate sets quite quickly. However, if the chocolate sets you can always re-melt it and start tempering again – as long as you keep the ratio of melted chocolate to chocolate buttons at about 70:30.