Tempering Chocolate

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Chocolate to be used for enrobing or dipping—and for numerous other applications in confectionery—must be tempered prior to use. The organoleptic reason for tempering is to ensure that the chocolate sets with proper gloss and a brittle snap and does not develop bloom during storage. While the physics of chocolate tempering are complex, the actual process is simple. It can be successfully executed without any deep understanding of the theory involved, simply by following instructions for cooling, stirring, and warming.