Tempering, Depositing, and Cooling

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Just as the artisan confectioner must temper the chocolate to be used in enrobing, manufacturers must temper the finished chocolate before molding or depositing it in order to ensure proper gloss and snap upon setting. This is usually accomplished by tempering machines that agitate and seed the chocolate continuously so that it can be deposited or molded. Chocolate tempered in this way will set with the expected degree of shine, hardness, and uniformity. The only freshly manufactured chocolate not tempered before shipping is liquid chocolate, which is transported in tanker trucks to confectionery manufacturers.