I know the Thermomix is a master when it comes to tempering chocolate – you need to temper chocolate to achieve the correct consistency and shine- but I hadn't had a proper chocolate making TM day until today. What could be quicker than weighing and melting to the exact temperature in one bowl? Great tip from journal of a French foodie for using the chocolate that remains round the blades- make TM hot chocolate YUM!
I played around with some ideas on the net as well as the everyday cookbook. I may invest in the new chocolate TM cook book which has had great reviews since it's release last year.
Enjoy! Even if it is only a virtual bite 🙂