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

Chocolate avocado mousse

Did you know that chocolate originated in South America? This traditional chocolate dessert from Brazil contains a surprise healthy ingredient – avocado. Use very ripe avocados, it’s a great way to use up squishy ones from your fruit bowl. We promise – not one will realise that it’s in there!

As there are only a few ingredients in this simple dessert, you need to use the best quality chocolate and we LOVE Callebaut… it’s the chocolate that all the chefs in fancy restaurants use! We’re using the 54% callets, they are super easy to melt in the microwave (you don’t need a bain marie) and they are dark without being too dark and bitter – so kids and adults will both love this dessert.

And don’t forget to add a pinch of salt to any dessert, it really brings out the flavour.

For stockists of Callebaut call (02) 9669 2211

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

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Sammy & Bella

We're here to inspire all Australians to rediscover their family traditions and heritage through food.

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