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–+ servings
Gold Chocolate
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How to temper gold chocolate

This marble method can be used for all chocolate, if you have the patience
Recipe Category: Dessert, Sweets
Makes enough for: 1 batch tempered chocolate
All Rights Reserved: An original recipe from Lavender and Lime

Equipment

  • marble block
  • digital thermometer

Ingredients

  • 100 g gold chocolate discs

Method

  • Place the chocolate into a glass bowl and set over a bain-marie on a medium to low temperature
  • Allow to melt and bring up to 45° Celsius, stirring occasionally
  • Pour ⅔ onto a marble block, leaving the rest in the bowl, over the bain-marie, but off the heat
  • Spread, smear and scrape the chocolate on the block using palette knives, until the chocolate is 27° Celsius
  • Add the cooled chocolate to the bowl and stir gently on a low temperature until 28° Celsius
  • The chocolate is now ready for moulding