HOW TO TEMPER CHOCOLATE
1 Finely chop the chocolate (the larger the pieces, the longer it will take).
2 Place 2/3 of the chocolate in a microwave safe, plastic (not glass) bowl and microwave on the defrost setting until it reaches 40°C on a sugar thermometer (it should nearly be melted yet still chunky). Remove from microwave and stir until all of the chocolate has melted.
3 Add the reserved chopped chocolate, give it a stir and allow it to melt, undisturbed, for a few minutes. Check the temperature of the chocolate until it reaches 26°C.
4 Once it’s cooled to the correct temperature, briefly microwave the chocolate until it reaches 28°C.
5 Your chocolate is now tempered and ready to be used.
CARAMELISED WHITE CHOCOLATE AND CARDAMOM CHEESECAKE
Serves 10 – 12 A LITTLE EFFORT 1 hr + 2 – 3 hrs, to set
WHAT YOU NEED CARAMELISED WHITE CHOCOLATE
350g good-quality white chocolate, finely chopped
1 – 2 tbsp vegetable oil + extra, to grease
200g amaretti biscuits (find at faithful-to-nature.co.za or yuppiechef.com)
50g salted butter, melted
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