Heart Chocolates

Step 1

Correct tempering is a necessary condition to obtain shiny chocolate, without streaks, with an inviting appearance and easily deformed. Here are two methods for tempering bright-looking chocolate.

• In a bain-marie: melt the chocolate at a temperature between 40 ° and 45 ° C. Pour 2/3 of the melted chocolate on the cold surface, preferably marble, and, with the help of spatulas, work it quickly so as to bring it to a temperature of about 28 ° C. Pour the processed chocolate into the remaining melted chocolate and mix until a homogeneous mass is obtained and the temperature reaches 32 ° C for dark chocolate, 30 ° C for milk chocolate and 29 ° C for white chocolate.
• In the microwave: melt the chopped chocolate on medium power for about 1 minute. Take it out of the microwave and mix it. Do this minute by minute until the chocolate is completely melted. Check that the chocolate has reached the right temperature, i.e. 32 ° C for dark chocolate, 30 ° C for milk chocolate and 29 ° C for white chocolate. Fill a sàc a poche with tempered chocolate and pour it into the cavities of the professional polycarbonate molds.

Step 2

• Put the mold in the fridge for a maximum of 10 min.

Step 3

• Once hardened, turn out the chocolates by turning the mold upside down and giving a sharp and sharp blow on a rigid surface.
• Decora to taste or pack your delicious as you like heart-shaped chocolates "Home made".