Chocolate exists in several different crystal forms and tempering makes sure we just get the right form for a nice shiny bar. This is done by raising and lowering the temperature very precisely. Luckily we have a machine that does that and beeps at us when it’s time to mould the bars.

We ladle the chocolate into polycarbonate moulds, vibrate them to remove any air bubbles, then let them set in the fridge for a couple of hours. If properly tempered, the bars will easily release from the moulds when set.