Instructions: Its the heating then cooling and heating again o$ chocolate that is to be used as a covering and has to look good. This process prompts the fats in the cocoa butter to crystallise. If you dont do it you run the risk of the finished cake developing a white bloom or pale swirls in its coating. The temperature of the chocolate is important. I test it by sticking my finger in but the safest method is to use a cooking thermometer.

To temper:
Melt the chocolate giving it an occasional stir in a bowl set over hot water to a temperature not exceeding 50C/122F then cool it to 28C/82F by setting the bowl of chocolate over cold water and stirring. Reheat to 31C/88F then remove from the heat immediately.

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