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