Weigh out a quantity of chocolate. Melt two-thirds of it in either a bain-marie or microwave. Raise the temperature to 100-120°F (45-50°C) for milk chocolates or 120-130°F (50-55°C) for dark chocolates. Once these temperatures have been reached, add the remaining third of unmelted chocolate. Mix by hand, then using an immersion blender. Be careful not to incorporate any air bubbles. Measure the chocolate’s temperature – it should be 84-84°F (29-30°C) for milk chocolates or 88-90°F (31-32°C) for dark chocolates. Heat STRAWBERRY or PASSION FRUIT INSPIRATION to 100-120°F (45-50°C) and work it at 88-90°F (31-32°C).

The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it. If you need to, use a hairdryer to reheat its surface.

Prepare different toppings in separate bowls: Nuts: pistachios, hazelnuts, almonds, Grenoble walnuts, etc. Dried fruit: raisins, cranberries, mango, etc. Candied fruit: orange peel, lemon peel, etc.

Any Valrhona chocolate can be used for this recipe, as well as our INSPIRATION products.

Pipe 4 or 5 small rounds of tempered chocolate onto a tray. Immediately place the toppings on the rounds. The toppings must be placed on the chocolate before its sets. Repeat as often as required. Leave the chocolate to set completely at room temperature (ideally 64-68°F or 18-20°C).