Working with Tempered Chocolate

Once chocolate has been tempered, it must be handled so that it stays in temper. It should be kept warm, in the tempering range of 88–90°F/31–32°C. When shaped, it should be poured into molds or coated onto fillings that are neither so cold that they cause the cocoa butter to solidify quickly and unstably, nor so warm that they melt the stable crystal seeds in the chocolate. Confectioners recommend a temperature around 77°F/25°C. Similarly, the room temperature should be moderate, neither chilly nor hot.