How to temper chocolate using a microwave

Tempering chocolate in a microwave is quick, simple and very effective. John Costello shows us how to carry out this process, using Callebaut chocolate. John talks us through the various stages of heating the Callebaut chocolate, then stirring it, and shows us what to look for and how to test if the chocolate is tempered. This is a quick and easy process and is now widely used in many professional kitchens. See more great chocolate recipes here http://www.thestaffcanteen.com/users/... The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter   / canteentweets   Facebook   / thestaffcanteen