Tempered Chocolate Bubble Wrap

Tempering chocolate scares the living daylights out of people but did you know that you can do it in a microwave? Yup! No fancy bain maries… but you will need a digital thermometer as precise temperatures are required for tempering.

Start off by using the best quality dark chocolate, we love Callebaut 70% dark as it comes in small easy to melt callets and it’s full of antioxidants. It’s the same chocolate that all the best patisseries use, and it tempers well because of the high cocoa content. Don’t be tempted to use cheap chocolate for this hack as it just won’t work. For stockists call (02) 9669 2211

Once you’ve tempered the chocolate, the hard work is complete and you can do the easy part – the most beautiful bubble wrap honeycomb. Just like a professional chef, but at home!

Watch us teach Simon and his kids this recipe on Episode 3 of Kitchen Rescue on TenPlay

Tempered Chocolate Bubble Wrap

Serves6

Cooked in30 minutes

Difficultymoderate

Ingredients

• 200g Callebaut 70% dark chocolate callets
• you’ll also need a digital thermometer and some bubble wrap

Method

To temper chocolate:
1. Take ⅔ of your dark chocolate callets and place in microwave proof bowl. Melt in microwave on high for 30 seconds. Stir then return to microwave for 15 seconds at a time.
2. Each time you place back in the microwave, stir and measure temperature. Once you’re close to the desired temperature of 45C, only place in microwave for 5 seconds at a time to give you more accuracy. Use an accurate thermometer to check the temperature.
3. Note that milk chocolate should be heated to 43C, and white chocolate to 41C. White chocolate burns easily, so be careful.
4. Next, start “seeding”, i.e. taking the ⅓ reserved quantity of chocolate callets and adding them bit by bit to the melted chocolate, stirring. The final temperature of the seeded dark chocolate should be 31C (milk and white will be a touch cooler)
5. Your chocolate is now tempered! Keep it at the “working temperature” 31C while working with it, by constantly checking the temperature and microwaving for 5 seconds at a time on low power and stirring.
6. Once moulded, the chocolate should set within 5 minutes, and be shiny.

To make bubble wrap honeycomb:
1. Place bubble wrap on bench, bubble side up. Spread tempered chocolate over it, using a spatula to smooth out.
2. Better to work in a cool, dry environment, set at room temperature.

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