Watch Sarah temper the perfect chocolate here.
How to Temper Chocolate
- Cooking and Prep: 45 m
- Serves: 10
Make the Chocolate Candies
Yields 15 candies
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.
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.
Transfer chocolate to a piping bag. Pipe chocolate into silicone chocolate molds.
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.
Set aside for half an hour to harden.