Subject: Tempering Chocolate

The final stage in processing chocolate is called tempering. Crystallization of cocoa butter that is uncontrolled develops crystals of different sizes in chocolate that are large enough to be seen easily with the naked eye.

The consistency of un-tempered chocolate is mottled and matte, this causes crumbling of the chocolate rather than a sharp snap when it is broken. Tempering produces the uniform sheen and crisp bite of quality chocolate by reducing all of the crystals to a consistent size (small cocoa butter crystals).

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Cocoa butter fats can crystallize in six different forms, this is called polymorphous crystallization. Tempering assures that only the best of the crystals are present creating properly processed chocolate. The different properties of the six crystal forms of chocolate are:

· Type one crystals are formed at a melting temperature of 17 degrees celsius, creating a soft crumbly chocolate that melts too easily.

· Type two crystals melt at 21 degrees celsius and also create a crumbly, soft chocolate that easily melts.

· Type three crystals form at 26 degrees celsius, but the chocolate is to firm, has a poor snap and again melts too easily.

· Type four crystals melt at 28 degrees celsius the chocolate is firm and has a good snap, but the chocolate melts too easily.

· Type five crystals are the perfect type, they form at 34 degrees celsius and produce a chocolate that is glossy, firm, excellent snap and melts near body temperature, 37 degrees celsius.

· Type six crystals form at 36 degrees celsius and create a hard chocolate that takes weeks to form, when taken to this stage, the chocolate needs to go through the tempering process again.

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The best chocolate is formed by the type five crystals; it provides the best appearance with the most stable crystals. The texture and appearance do not degrade with time; the temperature is carefully controlled during the tempering process to accomplish this.

There are two ways of tempering chocolate that have remained consistent throughout
manufacturing:

· A stone slab or other heat absorbing surface is used to work the chocolate until thickening indicates sufficient crystal “seeds” then gentle warming to w working temperature is reached.

· Solid chocolate is stirred while it is melted to inoculate the liquid into crystals; this uses the pre-formed crystal of the solid chocolate to “seed” the melted chocolate.

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Thank you,

Bill Anderson
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