Tempering chocolate


For dark chocolate


  • Melt between 50 and 55 °.


  • Lower the temperature to 27/28°.


  • Raise the temperature to 30/32.


-> For milk chocolate


  • Melt between 45 and 50 °.


  • Lower the temperature to 27/28°.


  • Raise the temperature to 29/30°.


For white chocolate or ivory couverture


  • Melt at 40° C.


  • Lower the temperature to 26°.


  • Raise the temperature to 28/30°.


Tempering the chocolate will give it a shiny appearance and help you to unmold it.


filling the chocolates



  • with chocolate caramel ganache


  • with honey chocolate ganache


  • with coffee chocolate ganache


  • with strawberry ganache


  • with lemon ganache


  • with white chocolate


  • praline style


No real recipe for the ganache, just eyeballing some liquid cream and chocolate, putting it on the stove and letting it thicken for a few minutes.