Instructions Dark chocolate buttons

Tempering chocolate in 4 steps:

Tempering is melting and then bringing chocolate to the right temperature, which gives the chocolate a satin shine and a crunchy bite. It also makes it easier to remove the chocolate from the mold.

  1. Melt 2/3 of the dark chocolate au bain-marie to 45-50°C.
  2. Remove from heat and add the remaining 1/3 of the dark chocolate.
  3. Keep stirring constantly until it becomes an even mass.
  4. The chocolate is ready when the correct temperature is reached. For dark chocolate, this is 31-32°C.

Tips & tricks:

  • Never add water to the melted chocolate.
  • If the chocolate is too thick or gets too cold quickly, heat gently until it reaches the correct final temperature.
  • Keep a close eye on the temperature. Above the specified temperature, the chocolate may burn and will no longer be usable.