To get your chocolates to have a smooth texture, and snap you need to temper it first. Chocolates require tempering because of the presence of cocoa butter in it which needs to be stabilized through the process of tempering.

Tempered chocolate is most commonly used for enrobed chocolate, chocolate decorations and bonbons. In this video, Chef Pratik will teach you how to temper chocolate by the Seeding Method which is ideal to temper small batches of chocolate.

If you have any questions, please leave your queries in the comments section and we will get back to you. Enjoy watching!

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