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Tempered Chocolate Triangles

Prep Time 20 mins
Cook Time 5 mins


  • 200 g Dark Chocolate 70% chips, or chopped
  • 60 g Dark Chocolate 70% approx. may need up to 100g


  • Prepare some food grade acetate and cut it into even sized triangles, you will need 6, but make at least 12 to allow for breakages.
    Take something round like a buche mould that you can place the triangles in, so that they will curve as they dry.
  • Melt 100g chocolate in a bowl over a pan of simmering water until it reaches 45C. Remove the bowl from the heat, wipe the bottom of the bowl with a towel and add some of the reserved 100g chocolate, stirring regularly until all of the chocolate is melted, keep adding chopped chocolate until the temperature is reduced to 32C.
  • The chocolate is then tempered and ready to use, take the acetate triangles and pour a little of the chocolate on them, using an offset spatula, spread the chocolate in one direction and then leave it for a few seconds to set. Place the chocolate triangles in the buche mould and allow them to set overnight somewhere cool.
  • When you’re ready, peel the acetate gently off the chocolate triangles and store them in an airtight container until you are ready to use them.