For the best results you will need to temper the chocolate for these discs. You will need a chocolate thermometer and a double boiler or a chocolate temperer. Firstly line a flat baking tray with a sheet of silicone paper. Cover the tray and silicone paper with plastic wrap. The plastic needs to be wrapped completely around the tray to form a tight taut surface. The tray needs to be perfectly flat.
To temper the chocolate, finely chop the chocolate and gently heat it in a double boiler until it reaches 48°C (118°F). Allow the chocolate to cool to 29°C (84°F). You can do this by working the chocolate on a marble slab or by turning the double boiler off and carefully stirring the chocolate with a spoon. The chocolate will now need to be heated back up to 34°C (93°F). Next, spread the tempered chocolate onto the prepared tray using a palette knife. Create a smooth thin layer of chocolate about
© 2010 All rights reserved. Published by Murdoch Books.