Tag Archives: How to make chocolate

How to Make Chocolate: A Beginners Course

How to Make Chocolate: A Beginners Course

I recently launched my Online Beginners Course in Chocolate Making, so if you are looking to learn how to make chocolate and win some free tickets watch the video below for instructions on how to take advantage of freebies and discounts



Learning Chocolate : Beginners Course

For a Free Ticket ( I only have 5) enter the code: YOUTUBE at checkout

For 50% off enter the code: YOUTUBE50

*** Offers will end on Mon 23rd June 2014 so grab it now! ***

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How to Make Chocolate: Learn how to temper using a microwave

How to Make Chocolate: Learn how to temper using a microwave

Want to learn How to Make Chocolate? In this video I show you one of the key steps used in creating chocolate. You will Learn how to temper using a microwave


Hello, welcome to this video, today I’m going to be showing you how to temper chocolate. We are going to be using dark chocolate and a microwave so you can definitely do this at home. It’s the same process for tempering milk and white chocolate except that the temperatures vary for when the chocolate is actually tempered. So let’s begin i’m so excited I can’t wait to show you! 🙂

First break your dark chocolate into tiny pieces, so that the heat distributes evenly and it melts evenly and quicker. Use your favorite chocolate. This is from my website which you can get at

The next step is to put it in the microwave on a very low setting for just a minute and give it a good mix, make sure all your utensils are dry because you don’t want any drop of water in your chocolate. Remember to leave some chocolate aside that you are going to use to bring your chocolate back into temper. So this is now going to go into the microwave for about a minute and we are going to give it a good mix to make sure the heat is distributed evenly because chocolate is a poor conductor of heat.

Now the secret here is to keep mixing. Microwave your chocolate in a succession of 30 seconds or less, you don’t want to burn your chocolate so you need to be extremely patient with this process because it is a gradual process. So keep mixing and popping it back in the microwave and your chocolate will eventually melt. So let’s give it a good mix now to see what is happening with our chocolate.

Now, I still have a few pieces in my chocolate so I’m going to pop it back into the microwave for another 10 seconds or so to give it a nice gradual meltdown, so here we go! 🙂

Great so I’m now I’m going to give it a good mix to show you what i looks like fully melted. This is what you want to look out for. Next step is to take a temperature reading. I like using an infrared thermometer because it is less messy. So we are going to take a reading now, and it’s 40.7 degrees Celsius. You don’t want to go above 45 degrees Celsius because you will burn your chocolate. Anything ranging between 38 and 45 degrees is a good range for your melted chocolate. Now we are going to cool our chocolate down and bring it back into temper with some extra chocolate pieces and bring it back into temper.

We’ve just added some chocolate pieces you might be able to see some in there, keep mixing, cool our chocolate down and bring it back into temper. We will need a nice thermometer again and we will be looking for when it cools down to the 34.5 degree Celsius mark which is a good temperature to start working with as it falls into temper. We are going to do some tests to make sure it is in temper, you don’t want to work with untempered chocolate because you have just wasted your time in the kitchen basically. So alot of patience, keep mixing, and it will eventually start to cool down and come into temper. We are going to do a reading now. It’s 35.8, our chocolate is nearly in temper.

The next step is to dip our acetate strip inside the chocolate, if you haven’t got one use can use the back of a knife, shake off the excess chocolate. We are going to pop this in the fridge for a few minutes to make sure our chocolate is fully tempered. Why I really love working with acetate strips is you get to see the level of shine and quality of the chocolate once it’s tempered. So we are going to peel it off very gently, and that looks so beautiful!  I hope the camera is picking up the shine, so I know my chocolate is in fantastic temper. We are going to test for a snap now, and it has a lovely break, so this is our lovely tempered chocolate.

Well I hope you enjoyed the video as much as I enjoyed making it. I also hope that it has inspired you to get into the kitchen and make some chocolates. Your chocolates are going to look amazing, sound amazing, taste amazing. Most importantly, your friends are going to love it. So, if you have any questions please leave a comment in the comment box below and I would be more than happy to share my ideas and tips with you. I would love to see what you come up with. I’ll see you in the next video. Ciao.

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How to Make Chocolates: The Tools

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