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It is hot recently, so I will make ice cream this time! ∴ ∵ ('ω `*)
Tempering depends on the cacao content.
Also, it seems better to use balls larger than the pot.

■ Silicon mold Silikomart SF 026
http://amzn.to/2 wQZso 3

■ Black Chocolate Tempering (Couvertur)
· Melt the chocolate around 45 ° C
· Reduce to 27 ~ 28 ° C to crystallize
· Raise it to 31 ~ 32 ℃ and use it at working temperature

■Cooking ingredientsl (for 4 people)
Coating chocolate: 100 g

Chocolate (cacao 75%): 30 g
Milk: 250ml
Fresh cream (45%): 50 ml
Vanilla Beans: 1/2
Egg yolk: 3 pieces
Sugar: 50 g

Chocolate syrup: as needed
Black Cocoa Biscuit: as needed