Tempering Chocolate

This is where things get a little tricky – but not too much so don’t worry. Once the chocolate has been melted, it is now perfect for adding to mixes or brushing onto items. However, if you want to make some simple decorations or dip biscuits in chocolate, you will have to adjust the temperature of the chocolate to allow it to crystallise, the chocolate because the heat underneath the bowl can be quite harsh. Another drawback is the fact that steam escapes from the side of the bowl and this can end up in your chocolate, which could seize the mixture – plus you can burn yourself from the steam when you lift the bowl of chocolate from the pan.