Tempering in the microwave

This method of tempering is ideal if you just need small quantities of tempered chocolate.

1. Pour some coins into a plastic or glass bowl. 1

2. Put the bowl into the microwave and melt the coins at 800-1000 W. 2

3. Take the coins out of the microwave every 15 to 20 seconds and stir well to ensure that the temperature of the coins is evenly distributed and that they do not scorch. 3 4

4. Repeat this procedure until the chocolate has almost all melted. Some small pieces of coin should still be visible in the bowl. 5

5. Remove from the heat and stir the chocolate well, until all the pieces of coin have disappeared and a slightly thickened even liquid has been obtained: the chocolate is tempered and ready to work with. 6

Which Carma chocolate needs to be tempered ?

• All chocolate should be tempered before you use it to mould/pour, to use for creating blown figures, for coating cakes or pralines. In short, whenever chocolate needs to have a perfect sheen and be hard.

• When you add chocolate to dishes to add flavour (when preparing mousses or Bavarian creams for instance), it usually suffices to melt the chocolate. Tempering is not required in these instances. All recipes will indicate clearly if the chocolate should be tempered or not.