Temper the chocolate

Ingrédients

• Dark chocolate or milk chocolate

Matériel

• Bain-marie
• Bowl

Préparation

1. Temperatures
   Dark chocolate:
   
   - Melting temperature: 50°C
   
   - Cooling temperature: 29°C
   
   - Working temperature: 31°C
   
   
   Milk chocolate:
   
   - Melting temperature: 45°C
   
   - Cooling temperature: 27°C
   
   - Working temperature: 30°C
2. Tempering chocolate
   Melt two-thirds of the chocolate in a bowl over a bain-marie until it reaches the melting temperature indicated above.
   
   
   Chop the remaining third of the chocolate, then remove it from the bain-marie and add it to the melted chocolate.
   
   
   Stir until the chocolate cools to the cooling temperature.
   
   
   Then gently reheat until it reaches the working temperature, and ensure it is kept at this temperature throughout.