Here is a video from my Youtube Channel that shows the steps of making chocolate discs, perfect for any occasion. Add some edible glitter and there are perfect for especially christmas.
Remember to use good quality chocolate guys! I used Callebaut 811 (54% cocoa solids) or Calleaut São Thome (70% cocoa solids) for these discs, but you could use any type you would like and also try with white chocolate - semi-sweet and dark chocolate is just my favorite.
1. Temper chocolate. Melt your dark chocolate in a bain-marie 2/3 of your chocolate to 46-48ºC (if using any other type of chocolate see temperatures below).
Dark Chocolate: 46 – 48° C
Milk Chocolate: 40 – 45° C
White Chocolate: 37 – 43° C - Note: be very careful as the high milk and sugar content in white chocolate will cause it to burn easily.
2. Add the 1/3 leftover to the chocolate and let melt while stirring.
Stir until it reaches 31ºC (if using any other type of chocolate see temperatures below).
3. Make little dollops of chocolate with the help of a spoon and decorate to your liking with your favorite nuts, seeds and decorations.
Cakes & Kisses,
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