#cupcakehour baking tips


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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