Chocolate Tempering Guide

Tempering Guide

The following is a guide that we find works well for us . . . Check out the attached photos for the manufacture see guide - we recommend you try out the tempering process and make sure you are happy with the results - please do let us know how you get on:

1) Place the chocolate in a clean, dry, heat resistant bowl

2) Place the chocolate bowl over a smaller bowl partially filled with water, ensuring the chocolate bowl does not touch the water.

3) Gently heat the chocolate to 40-45 degrees C.

4) Changing the water if required, ensuring no moisture gets into the chocolate.

5) Remove the chocolate bowl and allow the chocolate to cool to 25-26 degrees C.

6) Gently heat the chocolate using the above method to 29-30 degrees C.

The chocolate is now ready to use.

Top Tips

* Avoid contact with moisture - Using a chocolate melting pot really helps with this - See HERE

* If required you can mix a small amount of vegetable oil in to thin down the chocolates consistency

* Do not use water based colours to colour chocolate - We recommend using cocoa based coulourings