Ruby Chocolate
This method of tempering uses a bain-marie
Makes enough for: 100 grams
Equipment
- 1 digital thermometer
Ingredients
- 100 g ruby chocolate drops, divided
Method
- Place 75g chocolate drops into a glass bowl and set over a bain-marie over a medium to low temperature to melt
- Ensure that the water does not boil, and make sure that no water or steam gets into your chocolate
- When the chocolate reaches 45° Celsius remove from the heat
- Add the rest of the chocolate, a couple of discs at a time, stirring to melt between each addition
- Allow the chocolate to cool to 27° Celsius, stirring occasionally
- Return to the bain-marie and heat to 29° Celsius and use immediately