Tempering — the technique behind melting chocolate — is essential for anyone who wants to make their own chocolate delicacies at home
3 bars (100 g each) Lindt chocolate (choose from Lindt Excellence 70% Dark Chocolate, Lindt Swiss Classic Milk Chocolate or Lindt Swiss Classic White Chocolate)
Saucepan or bowl
Finely chop 200 g (2 bars) of the Lindt chocolate.
Melt chocolate. Use a double boiler or set a heatproof bowl on top of a saucepan with a few inches of simmering water. Do not let the water boil.
Gently heat the finely chopped chocolate to 48°C.
Warm a bowl by running it under hot water and then dry it thoroughly. Pour the melted chocolate into the warm bowl.
Add another 100 g (1 bar) of finely chopped or grated chocolate into the bowl.
Stir thoroughly and allow to stand for a few minutes so the temperature of the molten chocolate can slowly melt the finely chopped bar. Resume stirring until all the chocolate is melted and the temperature has reduced to 27°C.
Gently reheat the chocolate using the double boiler. Dark chocolate should be heated to 32°C, milk chocolate to 31°C and white chocolate to 30°C. The chocolate is now tempered.
Before working with the chocolate, take a small sample to check how it is setting. Just dip one corner of a spatula into the chocolate and set it aside on a kitchen counter to set. If tempered correctly, it should set within a couple of minutes, with a nice, even shine.