Place pieces of couverture chocolate (chocolate that contains a minimum of 32 percent cocoa butter) in a glass bowl and fit over a saucepan of simmering water (ensure the bowl does not touch the water). Stir continuously until melted.

Remove the bowl from the heat and pour out three-quarters of the molten chocolate onto a clean, cool, smooth surface (such as a slab of marble).

Use a flexible spatula to thinly spread the chocolate onto the surface, then scoop it up repeatedly, ensuring you keep it moving as it cools to a temperature of 28°C (check this using a digital thermometer).

Return the chocolate to the bowl and mix in the reserved chocolate – when the temperature of the mixture reaches 32°C, your chocolate is ready to use.

After tempering, spread the molten chocolate evenly onto a sheet of wax paper, then carefully roll into a thick tube. Leave to set before carefully peeling away the wax paper.

For our simple slideshow on how to temper chocolate, click the link: Temper chocolate