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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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    Callebaut Dark Couveture Chocolate Callets 54.5% Select Your Sizes
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  • Next Generation Oil Based Food Colouring 20ml - Pastel Colours Pack Of 6
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    Callebaut Dark Couveture Chocolate Callets 70.5% Select Your Sizes
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  • Student Starter Kit of 12 - Next Generation Oil Based Food Colouring 20ml Best Seller
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  • Cocoa Colours - Oil Based Food Colouring 20ml
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  • Dairy Free Dark Callets 55.7% Cocoa - 2.5kg NEW
  • Callebaut Couveture Milk Chocolate Callets 33.6% NEW
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  • Next Generation Oil Based Food Colouring 20ml - Rainbow Colours Pack Of 6
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  • Dairy Free Milk Callets 42.3% Cocoa - 2.5kg NEW
  • Next Generation Oil Based Food Colouring 20ml - Sea & Sky Theme Pack Of 6
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    Coastal Collection Oil Based Food Colouring - Full set of 6
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  • Special Dark Chocolate Decoration 575 pcs
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  • Ready To Use Ganache - White Choco - 260g NEW
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  • Seated Rabbits - 3 Part Special Chocolate Mould Select Your Sizes
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  • Cereals Coated With Gold Salted Caramel Enrobed Pearls - 800g NEW
  • Semisphere Polycarbonate Mould - 10cm - 2 Cavities NEW
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  • Special Chocolate Mold Geometric Heart 500g NEW
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  • Callebaut Instant Powder For Dark Chocolate Mousse - 800g
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  • Special Chocolate Mould - Giant Classic Heart Mould - 500g NEW
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  • Professional Quality Wave 3 Praline Poly Carbonate Chocolate Mould - 24.3 x 61.5 x h 15.4mm - 16 Cavity
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