Tempering Chocolate

Chocolate needs to be tempered to ensure it obtains all of the attractive characteristics that we expect from high quality chocolates. The attractive sheen, the “snap” when you bite into it, are all made possible by the tempering process. This is when the cocoa butter is pre-crystallised, in other words during tempering the cocoa butter in the chocolate changes into a stable crystalline form. If chocolate was simply melted and then left to cool, then the chocolate would be dull and unattractive. For us to ensure that your chocolates are perfect every time we take great care in ensuring that our chocolate is tempered correctly. Tempering involves getting the chocolate to the correct temperature over time while agitating it to help the beta crystals form in the liquid chocolate. Each chocolate tempers at different temperatures, Dark chocolate is tempered at around 32c, Milk and White Chocolate are tempered at around 30c.