Ingredients

• [ ] Dark chocolate

or

• [ ] Milk chocolate (all temperatures 2 C lower)

or

• [ ] White chocolate (all temperatures 4 C lower)

Method

1. Seal (preferably vacuum seal) the chocolate in a bag, water will ruin your chocolate!
2. Preheat the sous vide to 50 C. Place the chocolate in for 15 minutes.
3. Lower the temperature to 28 C using ice cubes or by replacing the water. Let cook for another 15 minutes.
4. Raise the temperature to 32 C and cook for 10 more minutes.
5. Dry the bag well, and snip off the corner. You will now have about 3 minutes to work with the tempered chocolate, but you can extend this time by keeping it warm, just don't get any water in it!

Notes

You of course will need a sous vide machine to perform this recipe. If you don't have one, there are a few other ways to temper chocolate that you can find online.

Images