Tag Archives: Tempering chocolate with Thermomix

Palets au chocolat


I have just acquired this fantastic book “I love chocolate, I love Thermomix” (available as a host gift in the UK and Ireland only), and boy is it a gorgeous book! I have spent an hour looking through all the recipes and photos, all more mouth watering than the other. It happened that I had to find an idea of gift for my daughter’s teacher as it is the end of the school year and I found the perfect present in the form of those chocolate discs with fruits and seeds. Who wouldn’t like those? They not only look a picture, but they are also yummy and very good for you since there are only good wholesome ingredients in it. They are also very easy to make because with Thermomix, tempering chocolate is a breeze. Its accurate temperature control means that you don’t need a thermometer when making perfectly tempered chocolate. All you need to do is follow the instructions (respect the quantities and times given) and you will get a superb shiny finish to your chocolate creations.


Source: I love chocolate, I love Thermomix



200g dark chocolate (I used 55% cocoa chocolate, as it is perfect for tempering)
Mixed seeds and grains of choice (pumpkin, sunflower, sesame, flax…)
Mixed dried fruits (raisins, goji berries, cranberries, sultanas…)



  1. Have the mixed seeds and berries ready mixed in a plate for sprinkling.
  2. Grind the chocolate 10 sec/speed 8.
  3. Melt the chocolate 4 minutes/37C/speed 2. Scrape down the sides of the TM bowl and continue mixing without temperature 2 min/speed 2 or until it reaches 32C (stop your TM, remove lid and check with a temperature probe). I didn’t bother using a thermometer, just mixing for the whole 2 minutes and then proceeded to the next step.
  4. Pipe the chocolate in discs about 3 cm in diameter on silicone or parchment paper. I used silicone moulds with a flat bottom and just poured directly from the bowl.
  5. Lift the paper and shake gently to flatten the piped discs and sprinkle immediately with the mixed seeds and berries.
  6. Leave to set and serve when required.
  7. You’ll have quite a bit of hardened chocolate left in the bowl, so why not make a scrumptious hot chocolate with the Thermomix to use it all up??


Homemade Easter egg

I have made homemade chocolates before here. However, this is my first attempt at an Easter egg. I had bought the special moulds in my favourite bakeware shop last January during the sales and was eagerly waiting for Easter to try them out. So here I was finally using the eggs mould, all excited when I decided to give them a wash (they were pretty clean but thought they might be a bit dusty). No harm done there but then I got a “brilliant” idea. I had used my oven earlier in the day to make banana and chocolate cakes so it was still pretty warm. I thought, wouldn’t it dry them quicker if I slip them inside the oven?? Worst idea ever. At first, they looked fine but after 10 minutes, I was horrified to see they had started to lose shape on the edges. I took them out pronto and tried re-shaping them to no avail. I still decided to go ahead since the egg shape itself hadn’t been too disformed and I thought it would still look OK. Well, from a certain angle it does look OK but unfortunately, the 2 halves have lost their perfect symmetry so one is slightly bigger than the other. I learned my lesson and will probably have to drop by the shop again to get a fresh set…



200g dark couverture chocolate (55% cocoa) – I used chocolate callets but if you have it in a block, cut into chunks and process a few seconds on speed 6 to break down in small bits.
30g white chocolate (I used Valrhona ivory couverture chocolate)
2 Easter egg  plastic moulds (14cm high)



  1. Warm the white chocolate in a bain marie (I don’t use Thermomix for such a small amount) and pour over both half egg. Spread with a silicone spatula to cover the half but try to keep the layer very thin and uneven to create a marble effect. Let them cool until set.
  2. Temper 200g dark chocolate 4 min/50C/speed 2. Half-way through, scrape down the callets of chocolate that have stuck to the sides. At the end of the 4 minutes, there should be unmelted bits of chocolate. Stir them with the spatula to melt. This stage is important as the unmelted chocolate will contain the crystals that will ensure the proper tempering of the chocolate, dropping the temperature and making it nice and shiny when set.
  3. Pour some of the chocolate on both half eggs and tilt them on all sides to cover every inch of the egg. Pour back the excess in the TM bowl (this can be messy but don’t use any utensil to help doing this). Scrape the edges of the eggs with a flat spatula and turn them upside down on a grid to let the remaining excess drip out. Scrape every so often to keep the edges sharp.
  4. While the chocolate sets, keep the remaining chocolate at 37C (don’t forget to program a time otherwise the Thermomix won’t heat) in the Thermomix so it doesn’t set in the bowl. It will be near impossible to take set chocolate out as the blades won’t spin.
  5. When the first layer of chocolate is set, pour another layer of melted chocolate and tilt again to cover the egg evenly. Remove excess, scrape the edges and let drip. Keep scraping the edges to keep them sharp and straight.
  6. Check the thickness of the chocolate. It should be about 3 mm thick. If not, continue pouring melted chocolate over the set layers until the right thickness is reached (I only needed 2 layers but it depends on the chocolate).
  7. Once completely cold and set, unmould each egg half by pulling the edges slightly and tap the egg gently upside-down against your worktop. It should fall off easily.
  8.  Put some of the remaining melted chocolate into a small piping bag (I used a DYI greaseproof paper bag, check the video here to see how to make one). At this stage, if you want to fill the egg with small chocolate eggs wrapped in foil, do this now. Pipe a small line of melted chocolate on the edge of one egg half.
  9. Carefully place the other half over and keep in position until set.