{"id":10165,"date":"2021-01-04T18:20:46","date_gmt":"2021-01-04T10:20:46","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=10165"},"modified":"2022-09-24T12:27:29","modified_gmt":"2022-09-24T04:27:29","slug":"how-does-tempering-chocolate-exactly-work","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/how-does-tempering-chocolate-exactly-work\/","title":{"rendered":"How Does Tempering Chocolate Exactly Work?"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"685\" src=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-1024x685.jpg\" alt=\"Pieces of chocolates for tempering\" class=\"wp-image-10171\" srcset=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-1024x685.jpg 1024w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-800x535.jpg 800w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-300x201.jpg 300w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-768x514.jpg 768w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-1536x1028.jpg 1536w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-320x214.jpg 320w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-640x428.jpg 640w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-360x241.jpg 360w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-720x482.jpg 720w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-1080x723.jpg 1080w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-1280x857.jpg 1280w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920-600x402.jpg 600w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/food-3099286_1920.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Are you here to perfect your hot chocolate bombs? Was the chocolate soft, not shining, and just crumbled the last time you made it? Or you just want to know what exactly chocolate tempering is? When it comes to making chocolate-based products, especially candies, tempering is the most important yet delicate part of the process. Without the proper knowledge to execute it, you won\u2019t be making glossy chocolates that snap.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What is the principle behind tempering chocolate?<\/strong><\/h2>\n\n\n\n<p>Some people think melting chocolate and tempering chocolate are the same thing. But there is a fine line between them.<\/p>\n\n\n\n<p>When we melt chocolate, the heat makes its fat molecules (cocoa butter) separate. Melting chocolate contains only a small amount of cocoa butter. But it is largely responsible for the structure, and appearance of the final product. Without proper tempering, the molecules or crystals move in different ways, and form in different sizes, and they usually result in undesirable characteristics such as:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Uneven texture<\/li><li>&#8220;Bad snap&#8221;<\/li><li>Dull finish<\/li><li>With white coating<\/li><li>Melts easily<\/li><\/ul>\n\n\n\n<p>The idea of tempering is manipulating how the crystals behave by controlling the <strong>temperature<\/strong> and <strong>time<\/strong> to produce better quality chocolates. The crystals in the cocoa butter can crystallize into 6 different forms (called polymorphs in chocolate chemistry). Each polymorph forms and melts at different temperatures (See below table).<\/p>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>Crystal Form<\/strong><\/td><td><strong>Melting Point<\/strong><\/td><td><strong>Characteristics<\/strong><\/td><\/tr><tr><td>I (Gamma)<\/td><td>61\u00b0F (16\u00b0C) to 76\u00b0F (24\u00b0C)<\/td><td>Melts easily, crumbly, not stable<\/td><\/tr><tr><td>II (Alpha)<\/td><td>70\u00b0F (21\u00b0C) to 75\u00b0F (23\u00b0C)<\/td><td>Melts easily, crumbly, not stable<\/td><\/tr><tr><td>III (Beta I)<\/td><td>78\u00b0F (25\u00b0C) to 83\u00b0F (28\u00b0C)<\/td><td>Somewhat firm, not stable<\/td><\/tr><tr><td>IV (Beta prime I)<\/td><td>81\u00b0F (27\u00b0C) to 84\u00b0F (29\u00b0C)<\/td><td>Somewhat firm, stable<\/td><\/tr><tr><td><strong>V (Beta II)<\/strong><\/td><td><strong>93\u00b0F (34\u00b0C to 96\u00b0F (35\u00b0C)<\/strong><\/td><td><strong>Firm, glossy, &#8220;good snap&#8221;<\/strong><\/td><\/tr><tr><td>VI(Beta I)<\/td><td>97\u00b0F (36\u00b0C)<\/td><td>Hard, does not melt easily<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>What you want to achieve here is to form the most stable crystals as much as possible. Yes, there should be more formation of V as it creates the best quality chocolate. This can only be achieved by proper tempering. <\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>You might also like: <a href=\"https:\/\/thefooduntold.com\/blog\/food-science\/chocolate-science-is-conching-important\/\" target=\"_blank\" rel=\"noreferrer noopener\">Chocolate Science: Is Conching Important?<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How properly tempered chocolate exactly looks like?<\/strong><\/h2>\n\n\n\n<p>When you temper chocolate, you heat the chocolate<strong> to melt the crystals<\/strong>. Then allow it to cool at room temperature. Cooling it allow<strong> IV and V crystals to form<\/strong>. And then heating it at a temperature<strong> below the melting point of form V<\/strong>. This way, all the V crystal forms are only left in your chocolate. VI is the most stable. But why should we target V crystals? Well, polymorph V has a more ordered crystalline structure than other polymers. Here, the crystal matrix is more compact. This pushes the cocoa solids and the sugar to the surface of the chocolate. These particles are responsible for the formation of whitish appearance called <a href=\"https:\/\/thefooduntold.com\/blog\/food-science\/chocolate-bloom-what-causes-it-is-it-safe\/\" target=\"_blank\" rel=\"noreferrer noopener\">chocolate bloom<\/a> on the surface, but not the interior.<gwmw style=\"display:none;\"><\/p>\n\n\n\n<p>When you heat your chocolate above <strong>96\u00b0F (35\u00b0C)<\/strong> at this point, you could destroy these precious V crystals, allow other forms, and disrupt the temper in your chocolate.  This is why it is important to have a thermometer when tempering chocolate. Learn how to <a href=\"https:\/\/thefooduntold.com\/blog\/food-science\/how-to-calibrate-a-food-thermometer\/\">calibrate your food thermometer<\/a>. <gwmw style=\"display:none;\"><gwmw style=\"display:none;\"><\/p>\n\n\n\n<p>If you properly tempered your chocolate, your finished product should be:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Glossy<\/li><li>Smooth<\/li><li>Has &#8220;Good snap&#8221;<\/li><li>No white coating<\/li><li>Even color<\/li><li>Firm<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Enjoying this post? Check out more Science-based food posts like this on <a href=\"https:\/\/blog.feedspot.com\/food_science_blogs\/\">Feedspot<\/a>.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>When should you temper?<\/strong><\/h2>\n\n\n\n<p>Tempering is a process necessary for real chocolate. It should only contain cocoa butter\u2014not chocolate that has been mixed with fat other that cocoa butter. Also, it is not necessary to temper chocolate when it is used as an ingredient in a recipe.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>You might also like: <a href=\"https:\/\/thefooduntold.com\/blog\/featured\/chocolate-bloom-what-causes-it-is-it-safe\/\" target=\"_blank\" rel=\"noreferrer noopener\">Chocolate Bloom: What Causes It? Is It Safe?<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><gwmw style=\"display:none;\"><\/p>\n\n\n\n<p>When you are making hot chocolate bomb, it is especially necessary to temper your chocolate so it won\u2019t be soft and is able to hold its shape. Chocolate makers prefer dark chocolate than milk or chocolate since it is easier to temper and more stable.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tempering chocolate is the trickiest part in making chocolate. Learn how exactly it works.<\/p>\n","protected":false},"author":2,"featured_media":10171,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[636],"tags":[2508,2509],"class_list":["post-10165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-science","tag-chocolate","tag-tempering-chocolate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How Does Tempering Chocolate Exactly Work? - The Food Untold<\/title>\n<meta name=\"description\" content=\"Tempering chocolate is the trickiest part in making chocolate. 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