How I get my snap.

One of things that is really satisfying about biting into a delicious filled treat is the snap of the chocolate as you bite in towards the soft ganache inside. This is due to the fact that the chocolate is tempered (or pre crystallised) before it is used.

Taking milk chocolate as an example, first I have to get the chocolate to 45°c (113°F), quickly down to 27°C (80.6°F), then up to 30°C (86°F), to work with. This stabilises the crystals in the chocolate and gives that lovely shiny finish and wonderful snap!