You've probably heard of tempering chocolate, and kind of have an idea of what it means. Well our whole range of unique chocolate gifts be it a chocolate pizza or one of our little chocolate cup cakes is all produced from tempered chocolate. To identify it, it will snap when you break it in two, will not melt in your fingers in a normal ambient temperature, and will be nice and shiny or have a nice sheen to it. If not tempered correctly it can be dull in appearence, tacky when touched and can have a bit of a cakey texture to it when eaten,
Milk white and dark chocolate all temper at different temperatures, The best way to create tempered chocolate for using in home made chocolate making, making truffles or similar is to melt chocolate in a glass bowl over a saucepan of simmering water. The water shouldn't touch the bowl and shouldn't boil, the heat from the steam will warm the bowl and melt the broken chocolate gently. Here are some clearer instructions, this is an extract from epicurious.com as they explain it really well.
We like to think we offer a unique chocolate gift range with our pizzas, and now smaller items including our very popular chocolate cupcakes, and understanding a bit more about what you are eating is exciting and interesting. Have a go at tempering chocolate yourself and have fun maybe experimenting with our blog recipe using summer fruits, and dipping them in..any questions please don't hesitate to get in touch, you can get hold of me, Helen, at email@example.com