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Get started with Chocolate

Q: What's the best and quickest way to temper chocolate? 

A: The microwave method, place 340g in a heatproof bowl and heat in short bursts of 30 seconds, 15, then 10 seconds 

Use a thermometer to check the temperature that it doesn't exceed the below.

White Chocolate: 27 - 28 degrees 

Milk Chocolate: 28-30 degrees 

Dark Chocolate: 31-32 degrees 

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  • Melting Pot NEW
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  • Next Generation Oil Based Food Colouring 100ml - Love Theme Pack Of 6
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  • Small Cute Mini Pink Chocolate Scraper
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  • Semisphere Polycarbonate Mould - 4cm - 15 Cavities NEW
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  • Professional Quality Prisma Triangular Praline Poly Carbonate Chocolate Mould - 33 x 29 x h 15.5 mm - 24 Cavity
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  • Special Chocolate Mould - Baby Teddy Bear Chocolate Mould - 4 Cavity
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  • Professional Quality Wave 4 Praline Poly Carbonate Chocolate Mould - 43.8 x 38.1 x h 14.1mm - 15 Cavity
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  • Student Starter Kit of 12 - Next Generation Oil Based Food Colouring 20ml Best Seller
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  • Special Chocolate Mold Lipstick - 4 Cavity NEW
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  • Special Dark Chocolate Decoration 575 pcs
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  • Next Generation Oil Based Food Colouring 20ml - Love Theme Pack Of 6
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  • Seated Rabbits - 3 Part Special Chocolate Mould Select Your Sizes
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  • Next Generation Oil Based Food Colouring 20ml - Pastel Colours Pack Of 6
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  • Milk - Multipurpose Chocolate Paste 3.5kg NEW
    £17.50
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  • Special chocolate Mould - Pallete Egg
    £7.99
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  • Special Chocolate Mold Geometric Heart 200g - 2 Cavity NEW
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  • Simple Chocolate Mold Dinosaur - 18 Cavity
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  • Special Chocolate Mold Star of the Sea - 6 Cavity NEW
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  • Professional Quality Triangular Pyramid Poly Carbonate Chocolate Mould - 25 x 26 x 55 mm - 28 Cavity
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