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Perfects every time you want to share a chocolate with “Love”.
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An exact tempering is the secret to obtain shiny, streak-free, inviting and easy to put out of shape chocolate.
Bain Marie: melt the chocolate at a temperature between 40° and 45° C. Pour 2/3 of the melted chocolate on a cold surface, preferably marble and using spatulas, work it quickly until a temperature of about 28°C. Pour the worked chocolate in the remaining melted chocolate and mix until you obtain a homogeneous mixture and arrive at a temperature of 32°C for the dark chocolate, 30°C for the milk chocolate and 29°C for the white chocolate.
Microwave: melt the chopped chocolate at medium power for 1 minute. Put it out of the microwave oven and mix well. Do this operation every 60 seconds until the chocolate is all melted. Make sure that the chocolate arrive at the right temperature that is 32°C for dark chocolate, 30°C for milk chocolate and 29°C for white chocolate. Pour the tempered chocolate in the cavities of the professional polycarbonate mold using a piping bag.
Put the mold in the fridge for max 10 minutes.
Once hardened, put out of shape the chocolates turning the mold upside down and giving a sharp bowl on a stiff surface. Decorate and wrap as you like your tasty and shiny “home made” chocolates.
Flamingo decorations and tropical fruit for a colorful, fanciful and really delicious cake.
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