General instructions

Tempering Tempering is:

• a process of pre-crystallisation of the cocoa butter in the chocolate,
the cocoa butter in the chocolate changes into a stable crystaline form.
• a 3 steps process:
1. Melting the chocolate by heating (au bain Marie, Micro Wave)
2. Cooling down the chocolate by stirring
3. Heating up the chocolate

Why do we need to temper ? Results of bad tempering

Tempering of chocolate is needed If the chocolate is not properly tempered,
when chocolate is transformed into a solid form it will:
• for good contraction • even colour • take a long time to harden
• for good texture • Not fat bloom • have a grayish color
• for good shine • for good snap • stick to moulds
• for even colour • for a longer shelflife
Well tempered Badly tempered
Do’s Don’ts
«How to work with chocolate» MJ Publishing • Indirect heating • Oven
• Microwave • Direct heating

melting
DARK MILK WHITE
50°C 45 - 50° C
113 - 122° F

melting melting
45°C 40 - 45° C 40 - 42° C
104 - 113° F 104 - 113° F

40°C

working
35°C 31 - 33° C working
87,8 - 89,6° F
30 - 31° C working
86 - 87,8° F
28 - 29° C
82,4 - 84,2° F
30°C

28 - 29° C 27 - 28° C
80,6 - 82,4° F
25°C 82,4 - 84,2° F

cooling cooling 25 - 26° C

77 - 78,8° F

20°C cooling
ambiant 16 - 20° C ambiant 16 - 20° C ambiant 16 - 20° C
temperature 61 - 68° F temperature 61 - 68° F temperature 61 - 68° F