What is chocolate tempering ?
Chocolate is composed of six different types of crystals. The beta type crystals are desirable for the chocolate. The process of development and formation of the beta crystals is termed as chocolate tempering. Tempering ensures that only small crystals of a consistent size are produced, resulting in good quality chocolate.
How to temper chocolate ?
The tempering machine is designed to heat the chocolate at an extremely slow rate followed by an equally slow rate of cooling, leaving the finished chocolate silky smooth.
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