Tempering - What is it and when is it needed?

Want to create the perfect chocolate products? Then you simply need to temper or pre-crystallise your chocolate. This tutorial explains what tempering chocolate is and reveals for which applications it is absolutely necessary.


Why is it so important to pre-crystallise chocolate properly?
It helps chocolate harden, and gives it a beautiful satin gloss and a delicious snap. It makes chocolate contract during cooling, which makes it easier to unmould. Poorly crystallised or uncrystallised chocolate will turn grey and won’t have an appetising gloss.

Why is fluidity so important?
The fluidity of your chocolate determines the thickness of the shell and the snap of your chocolate products: the more fluid your chocolate, the thinner and crunchier your shell will be.

Using chocolate with the right fluidity also saves time: you can cast large moulds in one go with less fluid chocolate. Chocolate with a higher fluidity is better for moulds with a lot of detail, but you’ll need to fill your mould with chocolate 2 to 3 times.