Bag tempered chocolate
  1. Fill a ziploc bag with 150g of cacao butter. I find it’s easiest to stuff it into a large cup and tare off the weight of the cup.
  2. Add cacao powder.
  3. Add sweetener and seal the bag removing as much air as possible, either using a vacuum sealer or the archimedean method.
  4. Set the Sous-vide to 45C to melt the mixture. Massaging regularly until the mixture is perfectly blended.
  5. Take the bag out and put it on a tea towel, while you empty out the water and replace it with cold tap water. Set the sous-vide to 27C and as soon as it hits temp, return the bag to the water.
  6. Massage the bag for about 5 mins for the type IV and V crystals to propagate through the mix, then set the sous-vide to 32C.
  7. The Chocolate is now tempered yet melted, and can remain like this as long as you keep it at this temp. When ready to use just snip the corner of the bag to pipe the melted chocolate.
  8. Pipe the chocolate into silicone moulds, and allow to set in a cool place.