Time:30 mins - 1 hourMakes:4-6 bars
This is a method for tempering chocolate that gives the finished bars a bright gloss and nice snap. The temperatures are important,so you'll want a digital probe thermometer. Make sure no liquid gets in the chocolate while you're tempering it or it will seize. Once you've got the technique,you can mould chocolate into any shape you like. You can use chocolate bar moulds or festive shapes.