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 Anyone can do this, he told me. “For all the equipment in this factory, you are talking Ford Mondeo not Rolls-Royce.” And you can manage with less. Even tempering, the crucial business of heating the finished chocolate to around 45.5C (114F) and cooling it to 29C (84F), vital if it is to set with a good shine and break with a sharp snap, can be achieved with a thermometer and a marble slab. The trick is to heat the chocolate, cool a small amount, and return it to the mix to bring the temperature down, a process known as seeding.