I have never tempered chocolate before… Until tonight, when I made over 80 hot chocolates on sticks for favours at a Christmas Craft Cafe I’ve organised for this coming Saturday. I’m not sure what possessed me to do it in such vast quantities. I guess I like a challenge. My husband thinks I’m off my rocker, and I think he might be right. I would not advise doing it on the scale I did. I used 50 100g bars of dark chocolate. The tempering technique I used is on the BBC Good Food website.
The idea of a hot chocolate stick is that you swirl it into a mug of hot milk, to create an indulgent and delicious treat.
Apart from the tempering, the process is so straightforward. Basically, pouring melted chocolate into moulds, sticking a stick in it and topping it with mini marshmallows. Here are some pics, including ones from the tempering process.