Sunshine Posted November 30, 2008 Share Posted November 30, 2008 I want to make some decorated chocolate slabs for friends at Christmas, but everytime we have re-moulded chocolate it has melted really easily(we just melted it and then put into moulds and put in the fridge to set). So they wouldn't be very good to make if they melted easily as i will probably go out for a meal and give them out(along with their other presents) so they would have melted by the time we had finished. So i was wondering if anyone had ever tempered chocolate. I've been looking on the internet and some websites make it sound easy(melt chocolate, add extra un-melted chocolate, stir until glossy) whereas others sound very confusing with getting it up to a certain temperature and then adding un-melted chocolate and then re-heating it again. Thank you Emma Quote Link to comment Share on other sites More sharing options...
Joojoo Posted November 30, 2008 Share Posted November 30, 2008 What a coincidence - I've been looking at various sites over the weekend to do exactly the same. It doesn't sound too difficult to be honest. I've just ordered a chocolate thermometer and am hopefully going to have a go at it this week. See if the following is of any use to you. http://video.about.com/candy/How-to-Temper-Chocolate.htm Also are you using the correct chocolate eg couverture? Quote Link to comment Share on other sites More sharing options...
Sunshine Posted November 30, 2008 Author Share Posted November 30, 2008 I just had to look up what couveture chocolate was I have never seen it in a supermarket and there didn't seem to be many places online that sold it. So i think i will try with normal chocolate. I hadn't seen that particular video and it was useful, she made it look quite easy. However i don't have a chocolate themometer, maybe i could use a jam one? Quote Link to comment Share on other sites More sharing options...
Joojoo Posted November 30, 2008 Share Posted November 30, 2008 Different things that I have read say that you can't temper ordinary eating chocolate and I'm not sure if a jam thermometer would work or not. Here's some more links for you to have a look at. I have ordered my thermometer and couverture from here: https://homechocolatefactory.hostasaurus.com/ They also sell them on ebay. http://www.chocolateexpert.co.uk/chocolate-techniques.html http://www.apocalypse.org/~steve/chocolate/temper.html Quote Link to comment Share on other sites More sharing options...
