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.