Use white or black couverture chocolateMake the crystallization For a quick and easy crystallization: in a tempering machine or steriliser, melt chocolate between 45 and 50 °C. Once melted, incorporate about 1/3 of unmelted chocolate. Mix with a spatula, this will lower the temperature to about 27°C.
Then, rise the temperature at 32°c before pouring the chocolate on the transfer. Pour the chocolate.
Apply with a spatula, let the chocolate cool down at room temperature2 to 3 minutes before a stint in the cold.
Before remove the transfer sheet, keep it at about 6°C for 20 minutes.