tempering chocolate is when you heat chocolate and then cool it down again, it makes the chocolate smooth and shiny, to do this you need a marble slab or flat cold surface and a pallet knife.
i always use one bar of good quality dark chocolate which is at least 70% cocoa and i mix it with a cheap milk chocolate bar.
i found this vintage metal mould on ebay and had to have it but plastic moulds work just as well if not better.
i used two x 200g bars of chocolate
melt the chocolate over a pan of boiling water leave it on the heat until half of it has melted then stir. remove from the heat and continue to stir to ensure it all has completely melted
pour 1/4 of the chocolate out onto a marble slab and using a pallet knife spread it out
then spread it back into the centre again and then scape it back into the bowl and mix with the rest of the chocolate
this cools it down and stops and crystals forming and makes the chocolate really shiny.
pour it into egg mould and rotate it to coat it then let harden, tip out and use some more chocolate to stick the two half’s together, then brush on gold luster dust.
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