In this case you have to temper the chocolate. It consist on melting the chocolate until reaching a certain temperature, depending on the chocolate you are using, then you cool it down and warm it again.
This process it’s necessary so the chocolate gets bright and doesn’t easily melt.
You will need a chocolate thermometer to control the temperature.
These are the temperatures for each kind of chocolate:
White chocolate 45ºC --> 27ºC --> 29ºC
Milk chocolate 45ºC --> 27ºC --> 30ºC
Dark chocolate 45-50ºC --> 27ºC --> 32ºC
There are a few techniques:
1. Marble technique: this is actually the most appropriate one and it is what professionals use, however if you’re going to do a small amount at home is not really worth it.
You have to melt the chocolate until 45/50ºC, then reserve a small part and the rest pour it on a marble surface until it gets to 27ºC. Finally mix the chocolate again with the reserved one until it gets to 29/30/32ºC.
2. With microwave: this method is very similar, but easier and more suitable for a small account at home. Melt the chocolate and reserve a small part without melting, that you’ll add when it gets to 45/50ºC, and with that it has to get to 27ºC. VERY carefully warm it en the microwave until it gets to 29/30/32ºC.
3. Finally, there is a third method, where a product is added to the melted chocolate, but as I haven’t tried I can’t say too much about it.
With the tempered chocolate you can do any decoration, filled chocolates or whatever you can think of.
On the next post I’ll show you how to make filled chocolates =)
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