We go through the basic steps of tempering chocolate and making a chocolate and raspberry slab.
Tempering chocolate (the example here is dark chocolate. Temperatures for other chocolates will differ):
1) Melt the chocolate over a double-burner until it gets to 45-50 degrees Celsius (keep stirring while it heats).
2) Let it cool to 27 degrees (either let it cool in ice water or spread it over a cold counter)
3) Heat it again on the double burner until it gets to 31 degrees.
The chocolate is then ready to use.
After this, one can take a mould and make a slab of chocolate, or dip fruits into chocolate and refrigerate to set.
Mangal Dalal is a freelance food writer with a gluttonous and geeky disposition. You can contact him at (mangal.dalal [AT] gmail.com)