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Methods of Tempering

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About
There are many different methods of tempering chocolate; however, they all consist of the same process of warming and then cooling the chocolate to the ideal working temperature. If done properly, all of the methods described below should yield the same result. The method used to temper is not important; it is more important to create the correct amount of stable crystals in the chocolate in order to achieve perfect crystallization and form.

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