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Tempering Chocolate

Aug 27, 20241 min read

Good chocolate contains a specific crystalline structure. Tempering is used, similarly to blacksmiths tempering metal, to encourage the formation such a structure.

Adapted from: Science of tempering chocolate.

Phase VI does not nucleate fast and can be safely ignored.

Phase V forms below 35C.

Phase IV forms below 30C.

  1. Dice up chocolate, set a 1/3rd aside for seed.
  2. Melt chocolate at 45C. Using a bowl over cooking water.
  3. Cool to 27C.
  4. Insert seed crystal chocolate.
  5. Heat to 31C.

Graph View

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