The simplest way of tempering chocolate at home

Created by Online Circle Digital facebook.com/CadburyKitchencadburykitchen.com.au

Kitchen Utensils (ideal)

Method for Dark Chocolate

brought to you by Cadbury Kitchen

Place 2/3 of the chocolate in a heatproof bowl over very gently simmering water.

Ensure the water does not touch the bottom of the heatproof bowl or your chocolate may overheat and lose its shine and smoothness.

Melt the chocolate gently until the temperature reaches 45°C on the thermometer.

Break the dark chocolate into blocks, or coarsely chop the amount of chocolate your recipe specifies.

Return to the heat stirring until the chocolate reaches 30°C. Once the chocolate is smooth and shiny, remove from the heat.

30°C27°C

It is then ready to be used for chocolate curls, as coating or poured into chocolate moulds.

Remove chocolate from the heat and stir in the remaining chocolate. Keep stirring the melted chocolate until it cools down to 27°C.

TYPE OF CHOCOLATE:

Dark Chocolate

Milk Chocolate

White Chocolate

45 °C

45 °C

40 °C

27 °C

26 °C

25 °C

30 °C

30 °C

30 °C

MELTING TO: COOLING DOWN TO: HEAT BACK UP TO:

1/3

45°C

Tempering Chocolate Time: 50 minutesSkill Level:

1 2 3

4 5 6

CADBURY KITCHEN DEVICE IS A TRADE MARK OF MONDELĒZ INTERNATIONAL GROUP USED UNDER LICENCE.

Saucepan & heatproof

bowl Digital

thermometer

Rubber spatula or

metal spoon

2/3