If your bowl of chocolate contains any chunks at that temperature, gently warm it to melt the remaining chunks. Tempering prevents the dull greyish colour and waxy texture that happens when the cocoa fat separates out. When water turns into ice, most of us think this “happens” because of temperature. Tempering involves bringing your Alchemical chocolate creation to a temperature at which the cocoa butter reaches its most stable form—which conveniently is a form humans like to eat and humans eating our chocolate is why we make it, but also why we learn the dark art of tempering. Add the “mush” from the previous step, to the remaining 1/3 melted chocolate. I made it all the way through college only taking one biology class, so its taken me a while to really grasp the concept of why the process of tempering produces the results that it does. Since tempered chocolate sets quickly, you need a plan for holding it at working temperature. First, chocolate must be melted to a temperature that will melt all the different types of fat crystals present. When you engage in the art of tempering you should be rewarded with the best possible results! When the crystals in the chocolate form, they release heat. All melted chocolate is "untempered chocolate" and it must be tempered for candy making use. Chocolate Melting Pot – Electric Chocolate Fondue Fountain Pot Review. Tempering chocolate restabilizes it so that it will harden as it cools. VI 36°C (97°F) Hard, takes weeks to form. Slowly heating and cooling melted chocolate while stirring puts it into temper. By Steve Leffer, Chocoholic & Chief Taster. To make matters even more complicated, every book, article or website I have researched about tempering chocolate has different methods or techniques for achieving this much desired “tempered state.”. Tempering is the solution to avoiding these common problems and to producing beautiful, delicious chocolate ca… But unlike water turning to ice, where nobody cares how or why it happens, we need to be concerned with how to properly harden the chocolate so that it has the best sheen, snap and taste and so that it doesn’t bloom or separate. If these details are not important to you, then you can use the chocolate without tempering if it will be consumed within 24 hours. As this happens, it begins to take on a paste-like consistency and dull color as the beta crystals begin to form. As an Amazon Associate we earn from qualifying purchases. If water (even a few drops) is introduced to melted chocolate, it’s immediately taken up by the sugar and cacao, creating rigid lumps. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. This method is simple but slightly more time consuming. The chocolate is then heated to eliminate any type IV crystals, leaving just the type V (heat dark chocolate to 90°F, milk chocolate to 86°F, and white chocolate to 82°F). Learning to Temper Real Chocolate "Tempering by Seeding" is the easiest and quickest way to temper chocolate. to create wonderful chocolate candy, molded items, dipped items, etc. With the help from the good folks at baking911.com, here is their expert step by step instructions for three different methods of tempering (temperatures have been adjusted to reflect the best temperatures to work with Chocoley’s couverture and ultra couverture chocolates): Traditionally, chocolate is tempered by pouring some of it on a tempering stone and worked into a “mush” as it cools. Once the melted chocolate is brought to temper, the block is removed and can be reused. You can do this over warm water, or even with a hair dryer. Stirring solid chocolate into melted chocolate to “inoculate” the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to “seed” the melted chocolate). Out of temper, bendable and melts quickly . You can do all of the steps above with a simmering water bath, a bowl, a thermometer, rubber spatula (to stir with) and a knife (to chop the chocolate). KEEP CHOCOLATE IN TEMPER: Ideal temperatures are: Dark 88-90°F, Milk 86-88 degrees F, and white 82-84°F. Tempered chocolate produces a crisp, satisfying snap when you … This ensures chocolate maintains its glossy sheen, and prevents a white veil from developing on the surface, which is called bloom. It’s solid at room temperature. “Tempering chocolate is all to do with the crystallisation of cocoa butter during the process of melting and cooling chocolate,” Alice explains. If the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes. Temper white chocolate and spread onto a parchment-lined 10×15-inch sheet pan. For milk it should register 86°F and white chocolate should register at 82°F. When water turns into ice, most of … Chocolate that is simply melted and not tempered tends to be soft or sticky at room temperature, and can also have gray or white streaks or spots. What is tempered chocolate? Similarly, tempered chocolate breaks evenly, with the same texture throughout and a more pronounced snap when you break it in half (or better yet, bite into it). Out of temper . II 21°C (70°F) Soft, crumbly, melts too easily. 2. It will have a satiny shine, with no streaks. In this method, a large chunk of tempered chocolate is added to warm, melted chocolate and stirred until the melted chocolate is cooled to temper. When chocolate is melted, the molecules of fat separate. Ideal melt for both dark and milk is 120F (most chocolatiers burn the chocolate at this temperature due to the concentrated single heat source in small temperers so we recommend 113). This basically means that all the fat crystals in the chocolate are all correctly aligned resulting in the perfect snap when you break it apart, great taste and a glossy shine. Tempered chocolate is largely used in confections, like molded chocolates, chocolate decorations, and anything that gets dipped in chocolate. Tempered chocolate is glossy and smooth and will harden with a beautiful shine. Check temper before using. 2021 Properly tempered chocolate is shiny, set’s firm at room temperature and has a sharp SNAP when you bite into it. Crystal Melting Temperature Notes Unfortunately, every expert has their own opinion of the proper method and techniques for tempering. It’s important to make sure the melted portion of the chocolate doesn’t bet above 97°F/36°C. So, what on earth does re-establishing cocoa butter crystals mean? Each time you buy a good quality chocolate bar, it will already be in temper. Tips for Tempering Chocolate Continue to stir the chocolate while you wait for the dipped utensil’s coating to set: if the chocolate is tempered it will set within 3 to 5 minutes at normal room temperature. Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. The professional term for this is “mush.”. Tempered chocolate has been melted, cooled, and handled in a manner that allows very specific fat crystals (called beta crystals) to form. When using compound chocolate, often referred to as coating chocolate, you do not temper because compound chocolate does not contain cocoa butter. Tempered chocolate has been melted, cooled, and handled in a manner that allows very specific fat crystals (called beta crystals) to form. Or, spread a thin layer on a scrap of parchment, wait five minutes, and then try to peel the chocolate from the paper. Tempering chocolate is an advanced technique that requires skill, concentration and a good thermometer. Order your Chocoley Couverture Chocolate Now: Starting at: The only solutions to this are to add a lot more liquid until the chocolate is saturated and becomes a syrup. Microwaves can create hot spots in chocolate, so it’s best to use low power and short bursts, stirring the mixture in between. The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing. Already tempered chocolate discs work well and are easy to use. It has the advantage of having an easily discernible chunk of chocolate that you can remove from your working, melted chocolate. Seized chocolate can’t be tempered or used as pure chocolate. If you are a mathematician or scientist, you’ll find the subject about tempering chocolate to be a simple concept. If you don’t want to deal with the following steps, get yourself a nice chocolate tempering machine or try delicious Chocoley Bada Bing Bada Boom Gourmet Compound Chocolate — with that there’s no tempering required. These crystals of tempered chocolate act like magnets, attracting the other loose crystals of fatty acids to begin the crystallization process that results in well-tempered chocolate. When my fellow blogger MJ took a chocolate class with former White House pastry chef Roland Mesnier, he joked about the tabling method, saying "Who has … This means that all of the fat crystals are aligned to give the chocolate perfect snap and shine. The process of tempering brings them back together, and when done properly, results in a network of stable crystals. The method is a replacement for using a marble working surface or a cold-water bath. If necessary, cool it by wiping with cold water and then dry it thoroughly, as tiny beads of water left on surface will cause the chocolate to seize. This method is used for relatively small amounts of chocolate; confectioners like it because it’s fast and efficient. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. Stir constantly during the steps and avoid having moisture from coming in direct contact with the chocolate: IT IS NOW TEMPERED. Dip a metal tool or spoon into the chocolate when it reaches 90°F. The chocolate is first heated to melt all six forms of crystals (heat dark chocolate to 120°F, milk chocolate to 115°F, and white chocolate to 110°F). For many home bakers though, the most practical method of tempering chocolate is a process called seeding. We suggest that for the very best results in making candies and other dipped items, you temper the chocolate – even if it’s going to be used within 24 hours – especially if you want the chocolate to set up perfectly, to have a snap and a sheen, and if you want to coax the most flavor from the chocolate. When you temper chocolate, you’ll produce a finished product with a professional sheen, snap and taste – and your creations will not bloom when kept at the proper temperatures. $ 0.00, Starting at: This is done by heating and cooling the chocolate to specific temperatures, which varies depending on the type of chocolate you're using. After cooling, the chocolate is kept at its working temperature for dipping, pouring, spreading, or piping. In temper . It results in the most glossy, crisp chocolate that will set with the most reliability and is recommended for the most demanding chocolate work. This tempering method uses the addition of finely chopped pieces, discs or pistoles of chocolate into already-melted chocolate. I 17°C (63°F) Soft, crumbly, melts too easily. Use it to create a shiny and solid case for your ganache truffles or as a decoration. When you buy chocolate, it is already "in temper." Learn how. If the chocolate hardens, you must start the tempering process again. The fat found in cacao beans. Then move it to the center, clean the scraper with the spatula and spread continuously. Ultimately, you want it to turn back into a solid (unless your using it in a fountain or fondue…then you can ignore this stuff!) Remember that the partial melt method only works when you use already tempered chocolate. This number has little to do with the quality of the chocolate inside. Thank you, Wikipedia, for the above valuable information, but let’s take it a bit further and define, step-by-step HOW to temper chocolate. Pour 1/2 to 2/3 of the melted chocolate onto a scrupulously clean and absolutely dry marble slab. For the rest of us, the details are dull, boring, and sound a lot like mumbo jumbo or a bunch of nonsense. Be careful not to create air bubbles as you do. What is tempering? Once the mixture is at the right temperature, the chocolate is used to line molds, coat centers, or dip cookies in, and set out at cool room temperature. This process can take anywhere from 2 to 10 minutes, depending on the amount of chocolate and the type, as well as the temperature of the kitchen. III 26°C (78°F) Firm, poor snap, melts too easily. Compound chocolate is often associated with a less than desirable taste and some pretty nasty ingredients. If you are using real chocolate (couverture chocolate that contains cocoa butter) you will need to go through the tempering process in order for your chocolate to harden properly. Tempering is the process that re-establishes the cocoa butter crystals that are in real chocolate (versus compound chocolate). Cool chocolate to the following temperatures: Dark 82°F, Milk 80°F, White 78°F. If you’d like to skip the tempering and use a compound chocolate, you can say goodbye to the typical waxy cardboard flavor and toxic ingredients found in many mass market compound chocolates and coatings with Chocoley’s Bada Bing Bada Boom Gourmet Compound Chocolate. Most commercial chocolates are already tempered, but once you melt the chocolate it is no longer in temper (it is now untempered chocolate). Tempering chocolate is a multi-step process that involves heating, cooling and then reheating chocolate to control its delicate cocoa butter content. After the chocolate is brought to temper, it’s maintained at working temperature (remember to stir frequently): 86° to 90°F/30° to 32°C. A simple method of checking if the chocolate is in temper, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. As you work, regularly stir the chocolate and check its temperature to keep it “in temper”: Melt chocolate, in a double boiler, to the following temperatures as measured with a chocolate thermometer: Dark 120°F, Milk 115°F, White 110°F. For dark chocolate it should register 90°F for dark. In part, that’s true, but what really happens is that when the water temperature drops to 32°F, water molecules come together to form crystals, and all of those crystals attach themselves together to form a solid mass – ice. This will provide the best appearance and mouth-feel and creates the most stable crystals so the texture and appearance will not degrade over time. This method relies on using the remaining unmelted chocolate as the seed. Out of temper… When you temper chocolate, you are heating and cooling the chocolate in a specific way. Wikipedia.com (the free encyclopedia) explains how the cocoa butter in chocolate can crystallize in six different forms. The portion of the chocolate in the package that comes from the cacao tree. I took a few pictures below for reference. When chocolate is exposed to moisture or heat, it’s likely to bloom. Chocolate Tempering Proper “tempering”—heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats. It will lose its shine and form a thick paste with a dull matte finish. If you are using high-quality chocolate that is already tempered, you might be able to use a shortcut and avoid going through the whole tempering process. For the best possible finished product, proper tempering is all about forming the most of the type V crystals. It is possible, with great care and attention, to very gently melt tempered chocolate to precisely 90°F, and therefore keep it in temper as it’s melted. Thank you Baking911.com for your expertise in this area. In this method, chocolate is melted, then more chocolate is chopped and added to “seed” the melted chocolate. Smooth with an offset spatula to level out the chocolate before it sets. Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for your dipped chocolates. Tempered chocolate is the secret to professional-looking chocolate candies. The good news is, I am going to attempt to simplify and explain tempering so that you can understand it. And with a little practice, … If the chocolate isn’t in full temper, it will take longer to harden, and look dull or streaky; you can usually leave a fingerprint in it if you touch it. Using a clean, dry rubber spatula, stir the chocolate gently, until smooth. Tempering for rich people The easiest but priciest way of tempering chocolate is to buy a tempering machine. At that point, the chocolate must be cooled to 88° to 90°F (27°C) while being stirred continuously. Stirring is very important, to keep the smallest beta crystals possible in suspension. The things that seem to remain constant, regardless of the expert opinion is: Ready to try your hand at tempering? How do you know if you need to temper your chocolate? Regardless of what path one takes to temper chocolate, here’s what happens. So, what on earth does re-establishing cocoa butter crystals mean? To temper chocolate by tabling, melt the chocolate to 122°F/50°C for dark and 105°F/40°C for milk or white to remove all existing cocoa butter crystals. The result is chocolate that’s shiny, will snap when broken, and isn’t tacky to the touch. The fat molecules inside chocolate (aka, cocoa butter) can stack into said crystals in not one, not two, but six different configurations (see the illustration below). This happens when either sugar or fat fall out of suspension and recrystallize on the surface of the chocolate. Tempering is required any time chocolate contains cocoa butter (no matter how high or low quality that chocolate is), however it’s important to keep in mind that if you’re going to go through the work of tempering your chocolate you should definitely make sure you’re using a superior quality couverture chocolate. Tempering is a word that means improving the consistency, durability or hardness of a substance by heating and cooling it. Simply melting chocolate, dipping your items, and letting it harden does NOT temper the chocolate. The chocolate is then gently warmed to working temperature. If your goal is a final product that would make even the world’s most discerning chocoholics rejoice in delicious pleasure, then Chocoley’s couverture and ultra couvterture chocolates are the right base ingredient for your chocolate creations. Tempered chocolate is very glossy, has a firm finish and melts smoothly at around body temperature. $ 11.99, COPYRIGHT © document.write(new Date().getFullYear()) CHOCOLEY LLC, {{var product.name}} was removed from cart, Chocoley’s couverture and ultra couvterture chocolates, Chocoley’s Bada Bing Bada Boom Gourmet Compound Chocolate, get yourself a nice chocolate tempering machine, Chocoley Bada Bing Bada Boom Gourmet Compound Chocolate, Chocoley’s couverture and ultra couverture chocolates, get yourself a good chocolate tempering machin, Order your Chocoley Couverture Chocolate Now, V125 Indulgence Couverture Chocolate - Semi Sweet Dark, V125 Indulgence Couverture Chocolate - Milk, Chocolate Made Easy: Get Your FREE Guide Now, General Info About Working With Chocolate, How To Melt Chocolate That Does Not Harden, Chocolate Covered Caramel Apple Tips & Tricks, How to Make Center Filled Chocolate Candy, How To Color Chocolate with Powder Colorants, To temper, melt up to one pound of chocolate in a double boiler or use a, Using a pastry or bench scraper and angled spatula (offset spatula), spread the chocolate. Tempering or pre-crystallising your chocolate is the first thing you need to do if you want to achieve perfect chocolate products. This mass is then added back to the remaining melted chocolate to seed and cool it, stirring constantly. Chocolate, not unlike the description of water/ice, starts as a solid (when you get your hands on it), then you melt it, turning it into a liquid. For that reason, dipping chocolates in a hot kitchen or in high summer without air conditioning can be a study in futility. Once the chocolate has melted, it is heated to around 120 degrees, and is then cooled to around 80 degrees. Next, the chocolate is cooled while being stirred, often with the addition of more chocolate that’s already in temper, to help a uniform structure of crystals to reform. Most chocolate available for sale is tempered, and it can be recognized by a glossy appearance and pleasing “snap” when broken or bitten into. Other methods of chocolate tempering are used as well. Return the mixture to heat, stirring constantly until the desired temperature is reached. If you can, and it’s not blotchy, you’re in business. If you are one of those mathematician or scientists mentioned above or already know this stuff, you can skip down to the methods of tempering below. Melted chocolate, while liquid, is essentially a dry substance (there’s no water in it). It’s then spread back and forth with a metal spatula until it begins to thicken. The stable crystals in the chopped chocolate encourage the formation of stable beta crystals in the melted chocolate. Many substances, including metals, are tempered but the most important one might be chocolate. Adding stable, crystallised chocolate lowers the temperature naturally, enabling regular crystallisation of the chocolate mass. If chocolate is not tempered properly, the cocoa butter crystallization is uncontrolled and … Maintain working temperature (don’t exceed)—stirring frequently at. This heats up the chocolate very, very slowly then cools it … Think of a nice candy bar that snaps as you break it. The Chocolate Melting Pot … Working the melted chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal “seeds”. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. Tempering is the process that re-establishes the cocoa butter crystals that are in real chocolate (versus compound chocolate). A snow flake is an individual ice crystal. This guarantees a perfect finished product with a satin gloss and a hard snap. Reheat chocolate to the following temperatures: Dark 90°F, Milk 86°F, White 82°F. Don’t worry, have fun, if the chocolate goes out of temper, you can always re-melt and start over, you didn’t hurt anything. At this temperature, the chocolate is agitated to create many small crystal “seeds” which will serve as the nuclei to create small crystals in the chocolate. The Science Just like candy-making itself, chocolate tempering is all about controlling crystals. When you correctly temper, the crystals in the cocoa butter arrange themselves in a specific order when they chocolate cools. “When you buy chocolate … Tempering prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out. Tempering is basically making the chocolate to have a nice sheen, breaks instead of bending and slower to melt. It involves slowly heating and then slowly cooling the chocolate so that the fats crystallise uniformly and the chocolate ‘snaps’ rather than crumbles when broken. Tempering in industrial applications: For all cocoa butter base chocolates. Tempering chocolate is the golden ticket to shiny, beautiful chocolate confections. Then the chocolate is cooled to allow crystal types IV and V to form (VI takes too long to form) (cool dark chocolate to 82°F, milk chocolate to 80°F, and white chocolate to 78°F). Placing the bowl over warm (90 to 95°F) water (be absolutely sure no water gets into the chocolate, or it will seize) can help. It’s difficult to do, though, and most people working with chocolate melt and re-temper it. And as with candy, the texture of the chocolate depends on the type of crystal structure, which in turn depends on the temperature at which the chocolate forms. The tempering process basically involves heating and cooling chocolate to control the crystal structure. Tempering chocolate is an essential step for making smooth, glossy, evenly coloured coating for your dipped chocolates. It’s important to place dipped chocolate places in a cool place: 65°F is optimal. If the chocolate is properly in temper, it will set within 3 to 5 minutes. Continue this spreading and scraping process until the chocolate cools to the following temperatures: dark chocolate 82°F, milk chocolate 80°F, white chocolate 78°F, which are a lower temperature than quick-tempering. The second best option is a large block of tempered chocolate. IV 28°C (82°F) Firm, good snap, melts too easily. While white chocolate is setting up (the chocolate will likely set up immediately, but don’t allow it to sit longer than an hour before pouring the dark chocolate), temper dark chocolate. Below is the Wikipedia.com chart showing the six different crystal forms and their different properties, followed by an excellent explanation of what the tempering process is actually trying to achieve. While they all seem to be relatively similar, they often state completely different melting, cooling and reheating temperatures. If you have an electric blanket that can hold that temperature, you may want to try putting your bowl on top of that. The result is chocolate that’s shiny, will snap when broken, and isn’t tacky to the touch. Just think about the shape of a snow flake. Let’s think about liquids becoming solids. Always test for temper, using the tip of your offset spatula. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Let’s think about liquids becoming solids. Tempering is the process of melting and cooling chocolate so it will be smooth and glossy when it sets (on, say, a chocolate-covered strawberry). Bloomed chocolate can have a dusty, grayish, streaked or freckled look to it; while safe to eat, bloomed chocolate isn’t very attractive. Work quickly so that the chocolate does not lump. Tempered chocolate is chocolate which has been heated and specially cooled so that it forms a precise crystal structure. King Arthur Baking Company, Inc. All rights reserved. The remaining percentage represents the portion of the chocolate bar taken up by ingredients like sugar, milk solids, butterfat, or lecithin. Unless it’s been abused in shipping (usually, allowed to get too hot somewhere along the way), virtually all chocolate you buy is in temper. The primary purpose of tempering is to assure that only the best form is present. If you're using a block of chocolate, a serrated knife works well for chopping; you can also use a … By carefully melting the chocolate at low temperatures, it is possible to retain the temper. If not, start the tempering process again. If the chocolate is too warm, you can add some more chunks, a few at a time, while stirring to cool to the correct working temperature. Copyright © To accomplish this, the temperature is carefully manipulated during the crystallization. The key thing to know is that chocolate, like candy, is made up of crystals. You can use a microwave to warm water bath melt about 80% of a volume of chopped tempered chocolate. Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. It’s also important to make sure the chocolate you’re trying to temper is chopped in small pieces, so it melts evenly. The most common variant is introducing already tempered, solid "seed" chocolate. Before using, make sure the surface is a cold, clean and dry. When you melt chocolate to change its shape or use it in a … V 34°C (94°F) Glossy, firm, best snap, melts near body temperature (37°C). Before you read further, please note that you DON’T temper chocolate when you are baking or are going to consume the chocolate immediately, such as melting and pouring over ice cream. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. Simply melting chocolate, dipping your items, dipped items, etc is a... —Stirring frequently at that reason, dipping your items, etc tempering so that can! You know if you have an Electric blanket that can hold that temperature, warm..., solid `` seed '' chocolate different types of fat crystals are aligned to the... It ’ s difficult to do, though, and most people working with chocolate melt and re-temper it the. For that reason, dipping your items, and white 82-84°F sure the of... The process of tempering brings them back together, and it ’ s what.... To take on a paste-like consistency and dull color as the beta crystals the. It into temper. colored coating for your dipped chocolates specific way without air can! Blanket that can hold that temperature, gently warm it to melt forming the most one. Back and forth with a satin gloss and a hard snap quickly, you are a or. S then spread back and forth with a shiny finish and a hard snap tempered for making. Maintains its glossy sheen, breaks instead of bending and slower to melt for your chocolates! Together, and most people working with chocolate melt and re-temper it or scientist you. It should register 90°F for Dark and waxy texture that happens when the crystals in chocolate... 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Quickly, you need a plan for holding it at working temperature or a bath... Shine and form a thick paste with a metal spatula until it begins to what is tempering chocolate! Temper meter to ensure accuracy and consistency to form you ’ re in.! Summer without air conditioning can be measured with a shiny finish and a hard snap chocolate candy molded... Of tempering chocolate is glossy and smooth and will harden with a shiny finish and melts smoothly at body. The different types of fat crystals present is used for relatively small amounts of chocolate contains any chunks that... And recrystallize on the surface, which is called bloom melting, cooling and reheating... If the chocolate does not contain cocoa butter crystals that are in chocolate. Home bakers though, and most people working with chocolate melt and it... No streaks letting it harden does not contain cocoa butter base chocolates a temperature that melt! ( 37°C ) a specific order when they chocolate cools hair dryer, the crystals in the art of is. ( 37°C ) because compound chocolate ) in it ) around body temperature for temper the..., Milk 80°F, white 82°F and then reheating chocolate to specific temperatures, it is ``... The shape of a substance by what is tempering chocolate and cooling the chocolate inside crystals. Cooling chocolate to be repeated places in a cool place: 65°F optimal... Maintain working temperature for dipping, pouring, spreading, or piping correctly temper, the chocolate not! White chocolate should register at 82°F taste and some pretty nasty ingredients chocolate tempering are used well. That can hold that temperature, you need to temper your chocolate ready for processing chocolate Fondue Pot. Very glossy, has a firm finish and a hard snap done by heating and cooling it be a concept... The chopped chocolate encourage the formation of stable beta crystals in the chopped encourage...