If you want beautiful shiny chocolate to finish your bake, you’re going to need to temper it. This basically means aligning the cocoa butter crystals by raising the temperature of chocolate, cooling it, then raising it again. Tempered chocolate will be shiny and have a lovely snap to it, whereas untempered chocolate may look dull.
I’d never tempered before, so I’m pleased this worked as well as it did! All you need is a saucepan, a heatproof bowl and a thermometer.
Have you tempered chocolate using this method? How did it turn out? Or do you have another method to make sure your chocolate comes out shiny and beautiful?