What You Need to Know
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. The liquid is then heated to maintain only the most stable crystal forms, which serve as nuclei for the rest of the cocoa butter to solidify around.
Steps
- 1.
Belgian pralines (Belgium): Creates the thin, glossy shell for filled chocolates
- 2.
Mexican mole poblano (Mexico): Provides structural integrity to chocolate used in sauce
- 3.
Japanese nama chocolate (Japan): Ensures smooth melt-in-mouth texture