Looking for smooth, glossy chocolate in your cake decorating ?
Now’s the time to discover the secrets of tempering. This technique consists of melting the chocolate in order to be able to work it and start off the crystallisation process to get a solid, smooth and glossy appearance. If you just melt your chocolate, it won’t be shiny when it cools down and will have white mottling. So you need to temper your chocolate.
What chocolate should you choose ?
For cake decoration, glazing or moulds, you really must choose a good quality chocolate that is rich in cocoa butter (at least 32%) called couverture chocolate. Cooking chocolate or plain/dark chocolate is called laboratory chocolate, because it doesn’t have much cocoa butter and is very rich, and is used instead for creams, mousses or ganache.