Begin with Tempered Chocolate

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Tempered chocolate contains stable Form-V cocoa butter crystals that seed ganache and promote proper crystallization. Making ganache with tempered chocolate helps to ensure that those crystals are present in the finished product. Whether using melted chocolate, as in the slabbing technique, or unmelted chocolate, as in the piping technique, be sure to use tempered chocolate when making a confectionery ganache.