Tempered chocolate

Master the art of tempering chocolate to give your handmade gifts that glossy professional finish. Using a digital thermometer, heat 250g of chocolate in a heatproof bowl over a pan of simmering water to 45C. Then cool to 26C, by gently stirring off the heat on a cool surface. Return to the heat, taking the chocolate up to 30C, then remove immediately. It’s now ready to use.

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