The purpose of tempering is to give chocolate a crystal structure that results in a beautiful glossy look without streaks and causes it not to melt in your hands but to still melt in your mouth. By tempering, the chocolate contracts and therefore, falls easily out of the mould without leaving marks. When correctly tempered, chocolate is hard and has a lovely crisp snap when broken.
Three of the easiest ways to temper chocolate are:
When baking our favourite snacks, our favourite method is the water bath method, it is quick, easy and if done correctly, it works every time!
For your convenience, videos have been attached to you can follow along our step by step guide to each tempering method.