{"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
\"Pieces<\/figure>\n\n\n\n

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

What is the principle behind tempering chocolate?<\/strong><\/h2>\n\n\n\n

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

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