chocolate tempering
Confectionery heat treatment
Chocolate tempering is the process of heating and cooling chocolate to specific temperatures to stabilize its cocoa butter crystals.
Properly tempered chocolate has a glossy finish, satisfying snap, and smooth texture.
Without tempering, chocolate sets with a dull, streaky appearance and crumbly consistency.
The chocolatier carefully tempered the ganache coating.
- cocoa butterEdible fat from cacao
- crystallizationForming ordered solid structure
- glossySmooth and shiny
- snapSudden sharp sound
- meltChange from solid
seeding · marble slab · thermometer · shiny · bloom · smooth · ganache · bonbons · enrobing · tabling · melting point · silky · confectionery · molding · truffles · cacao · bittersweet · coating
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