Chocolate tempering
Tempering chocolate can be frightening the first few times, you think it's complicated to do correctly, but all you need is a good chocolate, a water bath, a thermometer and off you go!
1. Heat your chocolate in a bain-marie
2. Stir until the melting temperature according to the instructions below.
3. Take the chocolate out of the bain marie and let it cool down to the temperature of use.
That's it, you can pour it into your molds and put it in the fridge for a minimum of 30 minutes for a nice crispy chocolate.