The liquid chocolate is processed further into blocks…
Chocolate taking shape
… callets or other solid shapes.
To do so, the liquid chocolate must first be tempered so it can
eventually harden. Tempering ensures the formation of the right
cocoa butter crystals so that the chocolate will harden into shiny,
hard and solid shapes. Only when it has been tempered, the
chocolate can be poured into molds or deposited as callets and