Everyone loves chocolate! Tempering chocolate is the simple practice of melting chocolate at an optimum temperature for that impressive, shiny finish. If you’re making your own chocolates using moulds or want to give your desserts a glossy finish, you’ll need to know how to temper real chocolate at home.
When you buy your chocolate in the supermarket, such as in a bar or packet, the chocolate has already been tempered and will be nice and glossy and crisp when you open it. When you heat this chocolate however, it’ll lose its temper, resulting in unappealing streaks and blotches on the surface.
By tempering your chocolate you’ll ensure that your chocolate regains its shine, prevents it from appearing cloudy when set and raises the melting temperature to ensure it doesn’t melt when touched.
To make your life that little bit easier CADBURY have created a handy guide to step you through the process. Print and stick on your fridge or add to your recipe book for easy-to-follow instructions that’ll produce perfectly glossy, hard and crisp chocolate each and every time.
To download, click here.