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Ingredients: Tempering chocolate
400g of dark chocolate callets or block cut into small pieces
Freeze dried fruit, nuts or sprinkles for decoration
We will be using dark chocolate with a cocoa solid mass of between 55% and 65%.
Place the chocolate in a saucepan with the induction hob set to the lowest setting (if you have a gas hob, place the chocolate in a bain-marie, also at the lowest setting).
After approximately 20 minutes the cocoa butter in the chocolate will contain very few stable beta crystals and the chocolate will be in the melted state.
Keep heating the chocolate until it reaches 45ºC.
Pour about two thirds of the melted chocolate onto the cool worktop. Using a palette knife and chocolate scraper, keep the chocolate moving on the worktop until it thickens.
When the chocolate on the worktop has reduced to 27ºC, immediately scrape it back into the saucepan with the other third of the chocolate.
Mix the chocolate together with a spatula until it is completely combined and the temperature of the chocolate comes back up to 32ºC.
Put the palette knife into the chocolate, scrape off one side and place on the worktop.
If the chocolate sets after 1-2 minutes, the chocolate is in temper and you can use it to make moulds, shards or chocolate dipping sauce.
As the chocolate is in temper it will set well, have a shiny appearance and a lovely "snap" when eaten.
To make chocolate shards, spread the chocolate onto parchment or baking paper and decorate with freeze-dried fruit, nuts or sprinkles.
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