On the fourth episode of our Bean to Bar Chocolate Making series, here we share with you how to temper chocolates.
We'll explain this topic in the simplest way we can.
Tempering is the process of raising, lowering and raising again the temperature of the chocolate so that it is formed into the right consistency. Chocolate contains cocoa butter – the ingredient that gives it that luxurious, melt-in-your-mouth characteristic.
So why do we need to temper chocolates?
- Easily blooms and is prone to white streaks, spots and marks
- Has a dull surface
- Has a dry, crumbly mouthfeel
- Breaks apart easily without any snap (it can bend or crumble in your hands instead)
- Very difficult to remove from a chocolate mould, because it gets stuck or breaks
- Melts too easily and quickly
On the other hand, properly Tempered Chocolate is
- Shiny, glossy surface
- Has a smooth, creamy mouthfeel
- A satisfying snap when you break off a piece
- Should easily pop out of a chocolate mould when turned upside down and given a slight tap
- Stays solid in warmer temperatures because the fatty acid crystals in tempered chocolate are locked together tightly—it takes a higher temperature to pull them apart.
So if it's your first time, don't worry if you messed up.
We've been there too, and we're continually learning. Just keep on tempering until you perfect your creation.
Please watch the full video down below to get in full depth about how cracking cacao beans is done.
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