Testing for Temper

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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Molten chocolate can be tested for its temper by placing a small, thin portion on a room-temperature surface, a plate or piece of foil. Properly tempered chocolate solidifies in a few minutes to a clean, silky-surfaced mass; the side in contact with the cool surface is shiny. Chocolate out of temper takes many minutes to harden, and has an irregular powdery or grainy appearance.