MASTERCLASS

Tempering chocolate can seem a little intimidating, so we asked James Parsons, experienced chocolatier and owner of SoSe Chocolat, to share everything he knows about creating beautifully tempered treats.

The very structure of what makes great chocolate so good is its sheen, snap and luxurious texture.

For anyone involved in chocolate or patisserie, accurate and fast reading thermometers are a must-have tool. The Thermapen One Thermometer is the market leader for this requirement. With one second readings, unparalleled accuracy, and an auto-rotating display, it’s the thermometer of choice for chocolatiers and pastry chefs worldwide.

It’s crucial to accurately read the temperature of the chocolate. Accuracy is everything, without accurate temperatures, I’d have no product.

What is chocolate tempering?

Tempering is the point that the cocoa butter crystals are lined up and in the correct form to get the best structural qualities of the finished chocolate

WHAT EQUIPMENT DO YOU NEED TO TEMPER CHOCOLATE?

Couverture chocolate or silk (depending on which method you are using) clean plastic bowl silicone spatula thermometer polycarbonate bonbon mould (if making chocolate spheres) – the ones I use are from Ecobaker.