The Reasons for Tempering Chocolate are to

Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  1. give a beautiful gloss to moulded chocolate
  2. help the chocolate shrink away from a mould and unmould perfectly
  3. give the desired hardness and crystalline texture and crisp snap when broken
  4. give stability to chocolate and help its keeping properties
  5. prevent blooming

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