Another chocolate recipe made using Mortimer Chocolate Powder

Method

Boil the kettle.  Pour boiling water into a saucepan at a depth of 1-2cm, and place over a low heat.    You want the water to be hardly simmering.

Sit a glass bowl in the pan over the water, but make sure the bowl does not touch to the water.

Melt 75g of the chocolate in the bowl.   

Add the other 25g of the powder and stir.

Melt the chocolate again.

Use the molten chocolate to fill the moulds.

Chill in the fridge.

The heating, cooling, heating process is called tempering.    Chilling in the fridge sets the chocolate quickly, giving it a good snap.

 

The chocolate, once melted, is quite stiff to work with.  I did try to add a small amount of oil to produce a more liquid consistency but the resulting chocolate did not have such a good smooth texture or snap.