Tempered Chocolate Discs

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To Temper the Chocolate

  • 500 g (1 lb 2 oz) dark couverture chocolate (70% cocoa solids), finely chopp


To Temper the Chocolate

Melt 400 g (14 oz) of the finely chopped chocolate in a bowl over a water bath—making sure that the flame doesn’t come up around the side of the bowl to scorch the c