Tempering chocolate is a special process which make the chocolate glossy, velvety. The chocolate can be hardened, fine textured and would snap on breaking.
Ingredients
For Tempering Chocolate
Equipment
For Chocolate Plants
- 1 tbsp Orange zest
- 1 tsp Sea salt
- Plastic sheets
Instructions
Tempering Chocolate
- Pour dark chocolate chips in a microwave bowl.
- Microwave and melt the chocolate for 30 sec. Take the chocolate out of the microwave every 15 to 20 seconds and stir it nicely to ensure that the heat is evenly distributed in the chocolate and it's not burning at the surface of the bowl. Repeat this procedure until the chocolate has completely melted.
- Take out the bowl from the microwave and you have too cool it down to the room temperature. To bring it to room temperature you need to continuously stir the chocolate in the bowl. To know if it has come to room temperature, add a piece of chocolate and check if that gets melted, if not, that means it has not reached to room temperature.
- Once the chocolate reaches the room temperature, it is ready to be used for plants.
For Chocolate plants
- Take one quartz size plastic zip-lock bag, fold it at center and cut. Use the half which does not have zipper.
- Place the zip-lock sheet on a wooden surface. Apply tempered chocolate on it. spread it evenly with spatula. Grate orange zest on it and sprinkle some sea salt on it. Take a cold freezer bag like peas packet and place the sheet on that.
- Wait for few seconds and when chocolate start setting fold the plastic sheet like a cone. Keep the cone into fridge for 20 min for setting.
- Once its set down, slowly and carefully remove the zip-lock sheet from the cone. Chocolate plants are ready for garnishing.
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