Explore Frédéric Bau’s technical tips for successfully tempering chocolate. This unique step in the pastry-making process allows chocolate to reach its melting point, so you get an end result which is smooth, crunchy and – the cherry on the cake – glossy!

Find out more about tempering: [ Ссылка ]

If you’d like to practice your pastry skills, explore our range of chocolates: [ Ссылка ]

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