Tempering Chocolate

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By Lorraine Pascale

Published 2017

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Have you ever bought a bar of chocolate only to find that the chocolate has a funny white colour on it? This means that the chocolate has ‘bloomed’, which is what happens when it melts and then hardens at incorrect temperatures. There are various ways to temper chocolate so that it is shiny and has that ‘snap’ – here is the easy method known as ‘seeding’ that you can do without a thermometer, followed by a more accurate method.