Step 2:

Bring a pot of water to the boil. Once boiled, cool to a temperature of 55 -C by adding cold water. Place a bowl (Stainless steel or ceramic) onto the warm water pot, then melt the chopped up chocolate whilst constantly stirring.

WARNING: The chocolate must not come into contact with the water or the steam.

Step 3:

Remove the completely melted chocolate out of the water bath and add the piece you left on the side into it. Stir it until the melted chocolate has reached the optimum temperature required to continue working with it. Please refer to the table for the recommended temperatures. A simple kitchen thermometer can be used to monitor the temperature.

Step 4:

Once the chocolate has cooled sufficiently, remove what remains of the solid piece of chocolate and you will be left with perfectly-tempered couverture chocolate. Gently stir the mixture for another 1-2 minutes.

Step 5:

Now carefully pour the mixture into the chocolate bar moulds and then shake very gently for an even distribution. Gently tap the filled moulds on your work surface to prevent and/or remove any unwanted air bubbles. The chocolate bar moulds must be at room temperature and completely dry.

Step 6:

You can now sprinkle your decorative rose petals and cranberries on the chocolate.

Step 7:

Place the mould on a plastic board and place this on the middle shelf at the front of your refrigerator (the back of the refrigerator and the glass shelves are too cold). Leave to chill for 5 minutes. Remove any cold meats or cheese from the fridge to ensure that the chocolate doesn't take on any foreign odours. Take the mould out of the fridge and let the chocolate set at room temperature for approx. 2 hours. Once the chocolate is set, remove it from the mould by covering it with some kitchen paper and carefully flipping it.

Note:

If kept in foil that doesn-t develop grease spots, the chocolate bar will keep for approx. 9 months.