What You Need to Know
Cocoa butter contains six polymorphic forms (I-VI). Tempering promotes Form V crystals (18-20μm) by melting all crystals >50°C, nucleating stable β2 crystals at 27°C, then maintaining 31°C to melt unstable forms (IV, III). The β2 crystals form dense 3D networks with 15-20% crystalline content.
Proper tempering ensures chocolate has contractile properties for molding, prevents fat bloom (white streaks), and provides the signature audible snap. Untempered chocolate sets soft and dull.
Key Parameters
Temperature
31°C
45°C - 32°C
Time
30 minutes
20 minutes - 60 minutes
Equipment
Marble slabInfrared thermometerDouble boilerChocolate tempering machine
Steps
- 1.
Mexican mole poblano (Puebla, Mexico): Tempered chocolate provides viscosity and sheen to sauce
- 2.
Belgian pralines (Brussels, Belgium): Allows thin shell molding with crisp fracture