tempering chocolate always works best at normal room temperature
Never mix water with the chocolate if you wish to temper
make sure that the machine and utensils are thoroughly dry
Most chocolate will temper perfectly if it is initially melted at 43c
Melt the extra chocolate in a bain-marie and let it cool to just below 34
If the finish is slightly streaky, the chocolate is either a bit too hot or took too long to cool
If the chocolate over-tempers and becomes thick – add pieces of cool or solid chocolate
if dipping soft fruit in tempered chocolate dust with cornflour first
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