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What is Chocolate Tempering?
Chocolate tempering is a process used to make chocolate candy. Tempering involves melting chocolate, cooling it, and maintaining a constant specific temperature while molding and working with the chocolate. This ensures that cocoa butter molecules in the chocolate are stabilized and the chocolate is hardened properly.
The tempering process is used to provide the ideal look, feel, and taste to chocolate candies. Professional chocolatiers and commercial chocolate manufacturers temper chocolate candy to give it a glossy sheen, creamy texture, and proper consistency while also extending its shelf life.
Chocolate that is not properly tempered may be brittle, and can have a blotchy or spotted finish and a chalky taste or grainy feel in your mouth. This is a result of cocoa butter molecules separating from the chocolate. Often cocoa butter crystals are visible to the eye.
Tempering chocolate candy requires precise temperature controls to both heat the chocolate and maintain the chocolate at a proper steady temperature while allowing it to cool. Although it is possible to do this by hand, the process is much easier and more consistent when using a chocolate tempering machine.