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Recipe by Sarah Abitan

How to Temper Chocolate

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How to Temper Chocolate
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Tree nuts
45 Minutes
Diets

No Diets specified

Watch Sarah temper the perfect chocolate here. 

Ingredients

Main ingredients

  • 600 grams (21.15 ounces) plus 200 grams (7 ounces) high-quality chocolate, divided

  • pistachios, shelled

  • hazelnuts, skins rubbed off

Directions

Make the Chocolate Candies

1.

Melt 600 grams (21.2 ounces) chocolate in a double boiler (a bowl placed over a pot of boiling water). When chocolate is a smooth, thick liquid, remove from heat.

2.

Add remaining 200 grams (7 ounces) chocolate. Mix together until fully combined and smooth. Do not introduce any air into the mixture. The room-temperature chocolate will work to lower the temperature of the melted chocolate.

3.

Transfer chocolate to a piping bag. Pipe chocolate into silicone chocolate molds.

4.

Tap the mold against the counter to level the chocolates. Decorate each candy with one pistachio, one hazelnut, and one dried cranberry, or as desired.

5.

Set aside for half an hour to harden.

Make the Chocolate Candies

Yields 15 candies

Recipe tags

candies chocolate craisins french baking how-to kitchen tips and techniques mishloach manos mishloach manot Sarah Abitan Sarah’s patisserie shalach manos shalach manot
How to Temper Chocolate

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Miri Adler
Miri Adler
3 years ago

What kind of chocolate did she use? (Brand)

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Raquel
Raquel
Reply to  Miri Adler
3 years ago

I don’t know the brand but make sure it is high quality and I would recommend a higher cocoa percentage (like 70% if you can find).

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wpdiscuz   wpDiscuz

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