Ingredients
350 grams dark chocolate, chopped
270 grams water
Cold water and ice, for ice bath.
Method
Sources
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Put equal parts water and ice into a medium bowl for the ice bath. Boil the water in a saucepan, or in the microwave, and pour it into a second medium bowl. Add the chopped chocolate and stir with a spatula or whisk until all the pieces are melted, about 2 minutes. Place the bowl with the chocolate over the ice bath and whisk vigorously. Continue to whisk until the mixture has the consistency of stiffly whipped cream, and then quickly divide it between individual serving cups or into a serving bowl. Refrigerate.