For a professional finish, temper the chocolate before you make the cups; this will make the cups glossy and crisp, and will mean they can be stored at room temperature for several days before filling without spoiling.


To temper Milk Chocolate, finely chop the  chocolate into small pieces and put approx. two  thirds (100g (3 ½ oz)) into a clean and dry heatproof  glass or plastic (not metal) bowl. Quarter fill a larger  bowl with cold water and set aside.


Put the bowl of chocolate over a saucepan of barely simmering water to melt slowly. Do not let the  bottom of the bowl touch the water as the chocolate needs to melt gradually and not get too warm too quickly. Stir the chocolate occasionally using a plastic spoon or spatula. Once the chocolate is almost melted, put in a sweet making thermometer; or food probe. It is important to keep stirring the chocolate every now and then so that the temperature is consistent throughout the melt.


Once the chocolate has melted to 42°C (108°F) – after around 3 minutes, immediately remove 
from the hot water and sit the bowl in the cold water for a few seconds to prevent the temperature rising any further. Note: if your chocolate does heatbeyond the desired temperature. It can still be used but it may look less shiny when set.


Remove from the water and wrap a tea towel round the bottom of the bowl to retain the heat. Add the remaining chopped chocolate and stir for a few minutes until the pieces melt. Remove 
the tea towel and continue mixing the chocolate letting it cool to 30-31°C (86-88°F). This process may take up to 10 minutes depending on the kitchen air temperature.


Once the chocolate reaches the desired temperatureit is ready to use. Keep the chocolate over a bowl of warm water so it is still tempered and melted when you come to apply the second coat.