This week you will be tempering chocolate - this is a process of changing the crystalline structure within the chocolate to make it more uniform. If you do this, you can then uses the chocolate to make truffles cases, piped decorations and the chocolate will look glossy, have a 'snap' when broken and also take long to melt. Therefore, it is ideal for making decorations for desserts that are not stored in the fridge.
You will make a chocolate mousse, pipe it into moulds or glasses, and then decorate it with your tempered chocolate creations. Therefore, you need enough ingredients for the mousse and the decorations (see recipes below).
Gallery
Video
This page has an excellent guide and video: https://www.bbcgoodfood.com/howto/guide/how-temper-chocolate
Recipes
Top Tips
- Ensure that you follow the instructions very carefully, doing the process slowly. If you get water or steam in the melted chocolate, it will seize and be ruined.
- You can re-temper the chocolate many times - you may want to do this if it solidifies and you cannot use it.
- This process is essential for chocolate decorations that need to be moulded or shaped. It allows flexibility as well as good shine and 'snap'.