Tempering is the technique of carefully heating, cooling and reheating melted chocolate while continuously agitating it, so that the cocoa butter within it crystallizes into a specific, stable crystal form. Properly tempered chocolate sets with a glossy surface, a crisp snap when broken and a smooth texture, and it resists developing chocolate bloom, the dull, streaky or grainy surface that untempered or mishandled chocolate develops over time. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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Tempered Chocolate (Wikipedia)
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Tempering is a technique applied in chocolate production to create chocolate that is glossy, has a good snap and smoother texture and is more resistant to chocolate bloom. It involves cooling liquid chocolate while agitating it until a small amount of cocoa butter crystallizes.
- In Category: Culinary Techniques
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