Now the chocolate is ready to mould or dip truffles in. You need to be quite quick as the chocolate will lose its temper if it warms up or cools down. Transfer the tempered chocolate to a heatproof bowl. You can place the bowl of tempered chocolate in a bain-marie of lukewarm water (baby’s bath temperature), which will help to keep it workable for longer.
Keep practising – after about 10 attempts you should be pretty good!