Classic Tempering

The cocoa butter in chocolate is made up of various fats that set at different setting points, which makes the chocolate unstable. Tempering the chocolate encourages certain fats to form fat crystals that are stable and give a high gloss – this will bring the chocolate to an amalgamated crystalline state. Wrongly tempered chocolate will result in the chocolate setting badly (or with an unstable structure) and this causes fat bloom (seen as streaks on the surface and giving a crumbly texture) when it sets.