Chocolate Tempering with a Nomiku

I used my new Nomiku to temper some dark chocolate for an easter egg.

Easter Egg

  1. Melted at 47°C, held for 10 minutes.
  2. Changed the water, set to 27°C, held for 10 minutes.
  3. Warmed the water to 34°C, held for 5 minutes, then used the chocolate.

The only thing to watch for seems to be making sure not to get any water in the chocolate as it's removed from the bag.