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Why and how to temper chocolate Tempered Dark Chocolate: 10 oz (283g) dark chocolate 1. Place 8 oz (227g) of dark chocolate in a heat proof bowl and melt gently over a water bath or in a microwave. 2. Make sure not to have the heat too high so that the chocolate never goes above 120F (49 C). 3. As soon as the chocolate reaches 120F (49 C), remove it from the heat and stir in roughly 1 oz (28g) of the reserved dark chocolate that came already tempered in the package. 4. Stir constantly until the
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Pastry Batch 31 steps into the world of chocolate craftsmanship with Chef Rene, learning the art and precision behind perfectly made chocolate bonbons. From tempering chocolate and creating glossy shells to preparing smooth fillings and achieving a clean finish, every stage requires careful technique, patience and attention to detail. A delicious lesson in turning chocolate into beautifully crafted little works of art. 🍫 Chocolate bonbons, chocolate tempering, pastry students, chocolatier techn
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