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What does Tempering Chocolate mean and why should we do it?

It is the process of heating and cooling the chocolate to specific temperatures called (pre-crystallising) in order to isolate specific cocoa butter crystals that allow the chocolate to hold its shape, have a finished glossy sheen, crisp snap and improve the overall mouth feel.

Put simply in the seeding method we are adding 10-20% tempered chocolate into the already melted chocolate that’s been heated to 42 degrees. This does two things it not only cools the chocolate down but because the chocolate we are adding is already tempered it contains the stable cocoa butter crystals that we want, which will grow more stable crystals in the chocolate. We keep stirring and adding more seeded chocolate until we reach 31 degrees and the chocolate is melted.

Check out our tempering video