Tempering chocolate

Question

This has always been a scary thing for me, I have watched a couple of youtube videos about it, but when I look at a professional chef doing it, it seems easy. Do any of you have any experience or advice about chocolate tempering?

Buttercup 🏵️ · Accepted Answer

I am no expert in tempering chocolate but here are some tips I've learned on the way:
 1. Use chocolate that is made from cocoa butter, always check ingredients
2. Buy a spatula with a thermometer, it is amazing
3. Don't go above 95 degrees, stay around 90-92 to be safe
When it's cooled it should snap when you try to break it if it's tempered correctly. Hope this was helpful :)