Your cart
There are no more items in your cart
Tempering the chocolate couverture
What is the best way to temper (melt) this chocolate for a nice glossy end result?
- Heat chocolate "au-bain-marie" to approximately 45 degrees
- At 45 degrees, cool back to 30.5 degrees at an ambient temperature of approximately 20 degrees.
Use about 20% unmelted chocolate for this. (Then the whole cools down faster to exactly that 30.5)
Waiting until the temperature has dropped is of course also an option.
Take a sample with a knife and if the chocolate dries without streaks within 5 minutes, the chocolate is well tempered for a shiny result!
Nutritional value per 100 grams:
| energetic value | 2430 kj - 585 kcal |
| fats | 38 grams |
| of which saturated fatty acids | 23 grams |
| carbohydrates | 61 grams |
| of which sugars | 48 grams |
| protein | 0.1 grams |
| salty | 0.04 grams |
