Tempering chocolate

Method

1. Melt 2/3 of the chocolate needed in the microwave oven or in a double saucepan up to 40ºC. (38 ºC in the case of white and milk chocolate). You can use a bowl and a spatula to melt and stir the chocolate.
2. After reaching the temperature, add the remaining chocolate cut up in small pieces, and stir until homogeneous.
3. Fill the moulds and let the chocolate cool down in the fridge.
4. Remove from the mould carefully and assemble the pieces.
5. Decoration suggestion: 1 Melt white chocolate or milk chocolate and paint the mould using the Decopen , drawing lines, dots, etc. Let cool down in the fridge for 20 minutes. Then, fill the mould with the melted chocolate and let it cool down. It is possible to decorate also the outside, so that all four sides are decorated. 2 Prepare royal icing mixing 1 egg white with 200g icing sugar and 1 teaspoonful of lemon juice. Separate in different bowls and add food colouring until obtaining the desired results. Decorate the chocolate figures once mounted. 3 Use ready-made sugar decoration (balls, sugar rainbow vermicelli, sugar confetti, etc.) and stick them to the figures using melted chocolate.