Tempering Chocolate

This recipe is using one mold with 21 chocolate pieces.

Ingredients

350g chocolate1

around 235g chocolate2

Use this tempering chart to see what temperature you need to heat the chocolate you are working with

Instructions

1. Using and double boiler with a glass bowl, melt chocolate1 to its' required temperature.

2. Once the chocolate ha reached the right temperature take the bowl off the heat and add about half of chocolate2 in to the bowl.

3. Mix constantly until this chocolate has melted fully. Then add a hand-full more of chocolate2 to the bowl and keep mixing

4. Repeat this until the chocolate has cooled to the required temperature.

5. Put back on to double boiler and heat to working temperature.

6. To make chocolates fill mold with chocolate. tape out any bubbles.

7. Tap out exes chocolate to create shells.

8. Fill mold with ganache, jam, and more then cap off chocolates with more tempered chocolate.