Chocolate tempering

At different temperatures between 17-36 degrees Centigrade, chocolate forms different types of crystals. There are six crystal stages in total. The crystals have different melting points

At different temperatures between 17-36 degrees Centigrade, chocolate forms different types of crystals. There are six crystal stages in total. The crystals have different melting points. At the lower end of the temperature range the chocolate is too soft, crumbly and it melts too easily. As the temperature rises the chocolate becomes firmer, has a good snap and is nice and glossy. Chocolate is at its best and most 'workable' at 34 degrees C. Any higher than this and the chocolate becomes too hard.

The chocolate is first heated to 45 C (113 F) to melt all six forms of crystals. Next, it is cooled to about 27 C (81 F) by adding chocolate block. The temperature is gradually raised to the optimum 34 degrees C and kept at this temperature. This is tempered chocolate.

Date: 17/03/2011