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How to temper dark chocolate: 1️⃣ Melt 400 g of dark chocolate (chopped into small pieces) in the microwave to 48-49°C. Melt the chocolate in intervals at approximately 600 watts; at first for 1 minute and then gradually for a shorter time (finally for only 10 seconds). Be­tween each heating, stir the choco­late with a silicone spatula to distribute the heat. 2️⃣ When the temperature of the chocolate reaches 48-49°C, add 100 g of cho­co­­la­te (chopped into small pieces) to the melted chocolate.
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Excited to make a recipe only to discover that your brown sugar is hard as a rock? Learn how to soften brown sugar with 4 simple methods! (Plus learn how to keep your brown sugar soft so this never happens again.) How to Soften Brown Sugar >>> https://www.mybakingaddiction.com/how-to-soften-brown-sugar/ | My Baking Addiction
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