Tempering Chocolate

I was playing around with chocolate sometime ago and tried different methods, but none worked so I got sick of it and threw the chocolate on the table and thought to see if the 'Table' Method worked, and so I played around with the chocolate for a bit, spreading it and gathering it then it started to thicken I was shocked and quickly placed it back in the bowl and saw the bits of left over chocolate on the table was set. I grabbed the Acetate and spread the chocolate on the surface of it and it was awesome, and was literally the best day of my life so far.

Steps:

1. Melt chocolate over a Baine Marie in a heat proof bowl, temperature up to 45c until melted.

2. Remove from the heat and make sure temperatures doesn't reach any higher.

3. Pour 2/3 of the chocolate onto a clean cold working surface and with a palate knife and a pastry scraper, spread the chocolate around and gather it back together until chocolate begins to thicken.

4. Quickly place the chocolate back into the bowl and mix.

5. Line Acetate on the table (with a bit of water underneath) and pour the chocolate onto the Acetate, a streak in the center. Spread and wait for it to cool

6. Polish the surface of the chocolate with your palm. Cut into desired shapes with a hot knife, and peel carefully.

.rEy.