Chocolate week may sound delicious but it can actually be a nightmare when you’re baking in a tent with such variable conditions. Working with chocolate is all about temperature and that is something that is never predictable in a white tent on a hot day! Luckily for us last year, there was no Chocolate Week. Well, tempering chocolate is all to do with the crystallisation of cocoa butter during the process of melting and cooling chocolate. It was clear that those who chose to balance the sweetness of the white chocolate with a contrasting flavour were onto a winner!