Temper chocolate

White chocolate

1. Finely chop the white chocolate
2. Add 2/3 of your chocolate to a bowl.
3. Melt gently over a water bath set over barely simmering water.
4. Maintain a gentle heat so that the chocolate never goes above 40°C.
5. As soon as the chocolate reaches 40°C, remove it from the heat and stir in the remining 1/3 of the chocolate
6. Stir constantly until the chocolate is melted and the temperature is between 29°C-30°C.
7. If the temperature is below that and there are still chunks of white chocolate, place on and off over the warm water to melt while keeping the temperature always below 30°C.

Dark chocolate

1. Finely chop the chocolate
2. Add 2/3 of your chocolate to a bowl.
3. Melt gently over a water bath set over barely simmering water.
4. Maintain a gentle heat so that the chocolate never goes above 49°C.
5. As soon as the chocolate reaches 49°C, remove it from the heat and stir in the remining 1/3 of the chocolate
6. Stir constantly until the chocolate is melted and the temperature is between 31°C-32°C.
7. If the temperature is below that and there are still chunks of white chocolate, place on and off over the warm water to melt while keeping the temperature always below 29°C – 32°C.