#cupcakehour baking tips

Screenshot_2016-07-06-20-53-13

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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