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              The best way to temper chocolate

              Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Pastry chefs use the technique to make molds or chocolate shavings, to coat chocolates and to make sculptures.

              Adjust the amount of dark chocolate used depending on your choice of recipe.

              If you are tempering milk chocolate, melt to 45°C, cool to 26°C, and reheat to 29°C.
              If you are tempering white chocolate, melt to 40°C, cool to 25°C and reheat to 28°C.

              Find this and other techniques illustrated in the Le Petit Larousse du Chocolat.

              This technique was used in the following recipe:

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