a. Measure out your chocolate. 450 grams of callets An additional +/- 50 grams is required as a seed.
b. Start by heating the chocolate to 45°C (113 °F) in a stainless steal bowl over a bain marie (double boiler).
c. When the chocolate is completely melted, lower down the temperature and let the chocolate cool down to 27 °C (80.6°F). To speed up the process and to promote crystallisation of the chocolate, add a batch of your (unmelted) seed chocolate. Add more chocolate until it does not easily melt anymore. Make sure to stir regularly.
d. After the chocolate reached the target temperature of 27 °C, heat it back up to 32 °C (89.6 °F). It is now ready to use.
(To test whether tempering was successful: With a knife take a small portion of the molten chocolate and store in the fridge. Within a minute the chocolate should be hard and glossy.)
Now Enjoy Your Marie Antoinette Cake like royalty.
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