4 minutesTempering chocolate is a method of heating and cooling chocolate in order to use it for coating, moulding or dipping. It gives the chocolate a smooth and glossy finish, and is done best at around 37°C. Your Thermo is the ideal appliance for tempering chocolate perfectly!
Makes 2 cups
• 380g chocolate melts
Place the chocolate into the thermo bowl.
4 minutes
37°C
2
Half way, pause and scrape down the sides of the bowl if required.