CHOCOLATE
TEMPERING
TECHNIQUES
OVERVIEW
 Tempering Chocolate
 Tempering Techniques
 Chocolate Tempering Troubleshooting
 Chocolate Thinning
 Chocolate Usage Techniques
TEMPERING CHOCOLATE
• Reason for tempering chocolate is to ensure that the chocolate sets
with proper gloss and a brittle snap!
• General tempering technique:
1. Melt out all existing fat crystals.
2. While agitating it, cool the chocolate to a temperature at which both stable and
unstable crystals form rapidly.
3. Rewarm the chocolate to melt out unstable forms, leaving only stable crystals to
set the chocolate.
4. Maintain the chocolate at the proper temperature during use.
TEMPERING CHOCOLATE (CONT’D)
The reason for tempering chocolate can
be explained as follows:
Polymorphism of Cocoa Butter
VI
36°C
Melted cocoa butter cools and solidifies are
able to form six (6) different kind of crystals.
Some crystals melt at a low temperature and
some at a high temperature.
The two (2) forms with the highest melting
point, known as form V and VI crystals are
considered stable.
 Forms I through IV crystals are unstable
because they melt too easily.
V
34°C
29°C
IV
26°C
III
II
22°C
18°C
I
Forms of Cocoa Butter Crystals
TEMPERING CHOCOLATE (CONT'D)
 The object of tempering is:
• To get melted chocolate to form many of the stable crystals Form V and
few of unstable ones.
• When chocolate is tempered, stable crystals begin to form first.
• Stirring the chocolate mixes these crystals through the mass of chocolate,
causing more stable crystals form.
• In melted chocolate that has been properly tempered, many high- meltpoint crystals are well distributed throughout.
• This will result in good contraction (shrinkage), high gloss, snap, smooth
mouthfeel, pleasant aroma and shelf stability.
• During crystallization process, cocoa butter is bound together tightly.
 The object of tempering is:
If the chocolate contains too many
unstable crystals, it will cause the
followings:
1. It will set slowly.
2. The chocolate surface will be dull,
showing streaks of cocoa butter.
3. Poor and crumbly texture.
The whitish coating on poorly
tempered or untempered chocolate
is called bloom.
TEMPERING
CHOCOLATE
(CONT'D)
 Molecular scale
TEMPERING
CHOCOLATE
(CONT'D)
Molecular scale
TEMPERING CHOCOLATE (CONT’D)
 Tempering requires 3 requisites regardless of methods:
1. Temperature
- Form-V cocoa butter crystals melt if the chocolate is above 34°C, so
chocolate must be below 34°C to contain Form-V seed crystals.
- If chocolate used is below 29°C, it is likely to contain unstable Form-IV
crystals and can result chocolate to be less glossy and snappy and a
tendency to develop bloom during storage.
- For dark chocolate, optimal temperature to be used is approximately
32°C in order to form crystals quickly.
- Below 32°C, the dark chocolate will have both stable and unstable
crystals formed.
- After seeding, the unstable crystals can be melted out by warming the
chocolate to use at approximately 32°C.
TEMPERING CHOCOLATE (CONT'D)
2. Agitation
- Agitation promotes crystallization which plays a key role during tempering.
- It forms and distributes many small cocoa butter crystals which seed the chocolate
and thus ensure proper setting and shelf life.
3. Time
- The function of time in tempering is to allow the seed crystals to form.
- The amount of time required to form seed crystals varies from:
a. Milk and white chocolate crystallize more slowly than dark chocolate
b. The cocoa butter content
c. Temperature
d. The type and amount of agitation performed.
e. For example, during tempering, chocolate is cooled to below 29°C, it will
require warming to 32°C but requires a certain time to allow the unstable
crystals to melt.
CRITICAL TEMPERATURES FOR TEMPERING
CHOCOLATE
Process
Dark Chocolate
Couverture
Milk Chocolate
Couverture
White Couverture
Melting
50° - 55°C
43° - 46°C
43° - 46°C
Precrystallizing
(cooling)
27° - 29°C
26° - 28°C
26° - 28°C
Rewarming
31° - 32°C
30° - 31°C
28° - 30°C
Take note:
• It is important to make sure work area is at a temperature between 18° and 25°C
• If the temperature is colder, the chocolate will set up too quickly and be difficult to handle.
• If warmer, the chocolate will take too long to set.
TEMPERING CHOCOLATE (CONT'D)
UNDER-SEEDING AND OVERSEEDING
• Close to 1% of the total cocoa butter in the chocolate must precrystallized in Form
V to get tempered chocolate.
• If less cocoa butter is precrystallized, there will be insufficient crystals to cause
the chocolate to set evenly without forming fat bloom.
• If too much cocoa butter is precrysallized:
• Viscosity of the chocolate will increase.
• Results in a thick coat of chocolate during enrobing, less contraction and poor gloss and snap
when the chocolate is set.
• Re-melt a portion of the existing crystals continually to prevent overseeding while
chocolate is in use.
• Avoid melting too many crystals, to prevent the chocolate from being
underseeded.
• Temper meters accurately measure the degree of temper but expensive to own
one.
TEMPERING CHOCOLATE (CONT'D)
• Charateristics of Untempered Chocolate
• Chocolate not tempered properly will be saturated with
unstable crystals.
• This will result in fat bloom.
• Results of untempered chocolate include:
•
•
•
•
•
Uneven and streaky appearance
Visible spots on the surface
Appearance will be dull and matte
Texture is soft to bite
Unpleasant and crumbly texture
HOW TO MAINTAIN THE ONGOING
FORMATION OF CRYSTALS IN CHOCOLATE?
It is possible to maintain chocolate temperature at the
ideal temperature.
How? By re-melting a portion of the existing crystals
continually to prevent overseeding while the chocolate is in
use by using:
1. Water bath
2. Heat gun
• To apply constant, gentle warmth and occasionally adding warm
unseeded chocolate.
• Be cautious not to melt too many seed crystals as the chocolate
will be underseeded, thus resulting in poor gloss and snap, and
the formation of fat bloom.
TEMPERING TECHNIQUES
1. Tabling Technique
- Most traditional method
- Suitable for tempering small amount of chocolate
- Tabling steps for tempering:
a. Melt some chocolate using a water bath or microwave to remove all
existing cocoa butter crystals (50-55°C for dark chocolate; 43-46°C for
milk and white chocolate).
b. Pour 2/3 of the melted chocolate onto a marble slab and work the
chocolate with a scraper and off-set spatula until it thickens slightly.
Agitate the chocolate constantly to prevent any of it from completely
solidifying and to form the requisite cocoa butter seeds.
c. Return the thickened chocolate to 1/3 of melted chocolate in the bowl
and stir gently to make a uniform mixture of the chocolates.
d. Ideal working temperatures for dark chocolate (31-32ºC); milk
chocolate (30-31ºC); white chocolate (28-30ºC). However, different
brands of chocolate requires different temperatures.
e. Test a sample of the chocolate to observe if it sets quickly and without
streaks. If it sets properly and is the correct temperature, it can be used.
If it is too cool, it should be warmed slightly before use.
TEMPERING TECHNIQUES (CONT'D)
2. Seeding Technique
- Is a clean and efficient method to temper chocolate in small or large quantities.
- Minimal equipment required, only uses bowl and spatula.
- It relies on allowing the existing Form-V cocoa butter crystals in fully set chocolate to
cool and seed the untempered chocolate.
- By seeding the melted chocolate (which has no stable crystal structure) with the fully
set chocolate to incorporate and multiply Form-V cocoa butter crystals through
gentle stirring.
- When the seeding chocolate begins to melt at a lower rate, this indicates new cocoa
crystals begin to form and almost reaching ideal working temperature and no need
to add more seeding chocolate.
- Excellent method to obtain a superior temper.
TEMPERING TECHNIQUES (CONT'D)
Seeding Method (Cont’d):
a. Melt chocolate to a sufficient temperature to remove all existing cocoa butter
crystals (50-55°C for dark chocolate; 43-46°C for milk and white chocolate).
b. It is better to allow the melted chocolate to cool down a little bit before adding the
coins, or small pieces or block chocolate so that less chocolate is needed in the
seeding process.
c. Slowly add increments of coins or small pieces or single block chocolate to seed the
melted chocolate which contain all the stable Form-V crystals.
TEMPERING TECHNIQUES
(CONT'D)
Seeding Method (Cont'd):
d. Stir gently to incorporate and distribute the newly
added coins without incorporating a lot of air. When
the air is humid, the chocolate can easily get thick
and airy as a result of overmixing.
e. When the added chocolate seeds have stopped
melting, check the temperature according to the
ideal working temperature of chocolates.
f. Then, test a sample of the tempered chocolate if it
sets quickly and without streaks.
TEMPERING TECHNIQUES (CONT'D)
3. Oven Method Procedure
- Place the chocolate to be tempered in an ovenproofed container.
- Place in the oven and leave for 12 hours until the chocolate is melted.
- Recommended oven temperatures for dark chocolate (31-32ºC); milk chocolate (2830ºC); white chocolate (30-31ºC)
Advantages:
a.
b.
The chocolate gets even heat from all sides, at a low temperature in a controlled environment.
Provides a better melting environment than melting on a stovetop, where chocolate is heated
only from the bottom or in a microwave.
Disadvantages:
b.
c.
Possible of some residual steam inside (after oven is used for baking) which can form
condensation on the chocolate which will change the consistency and smoothness.
The metal bowl used to warm the chocolate will retain an excessive amount of heat, resulting
the chocolate is too warm.
TEMPERING TECHNIQUES (CONT'D)
4. Microwave Method Procedure
- Melt chocolate in a microwave in short intervals of 20 seconds or less, using high
power is using household model.
- Stir the chocolate at each interval to melt the small lumps (if any).
- The remaining pieces of unmelted chocolate will crystalised the newly melted
chocolate to Form-V crystals.
Advantages:
a. Quick tempering method.
Disadvantages:
b.
Very easy to burn or overheat chocolate.
CHOCOLATE TEMPERING TROUBLESHOOTING
DEFECT
CAUSE
REMEDY
Bloom, in the form of streaks, spots, or
gray cast when chocolate sets
Undertempered chocolate
Seed chocolate more by agitation,
adding seed chocolate or tabling; test
chocolate prior to use
Bloom occurring during storage
Chocolate seeded with unstable crystals
Warm chocolate to proper temperature
before using
Sugar bloom from exposure to humidity
Fat bloom from heat
Chocolate sets without gloss and with
poor snap
Undertempered chocolate
Chocolate seeded with unstable crystals
Chocolate set in cold environment
Store chocolate in less humid
environment
Store chocolate at proper temperature
Seed chocolate more by agitation,
adding seed chocolate, or tabling; test
chocolate prior to use
Warm chocolate to proper temperature
before using
Allow chocolate to crystallize at proper
temperature
THINNING CHOCOLATE
Used for reducing the viscosity of the chocolate
being used for coating centers.
For example, when a piped piece or a center with a
nut or other garnish is meant to be visible after the
center has been dipped in chocolate.
Melted cocoa butter can be added to reduce
the viscosity and make a thinner shell.
However, cocoa butter should never be added to
chocolate to make up for poor handling technique or
overseeded chocolate.
THINNING CHOCOLATE (CONT’D)
 Thinning Technique:
1. Begin with melted untempered chocolate and melted untempered cocoa butter.
- This way the viscosity of the chocolate can be judged.
2. Add cocoa butter to the chocolate until the desired viscosity reduction is achieved.
- A quantity of cocoa butter between 10 to 15 percent of weight of chocolate.
3. Temper the chocolate by any of the usual techniques and use the chocolate as
usual.
- Chocolate with cocoa butter added to it tempers in essentially the same way as unthinned
chocolate.
- Thinned chocolate tends to run quickly, so don’t put too much on the stone at one time.
3. Store separately from unthinned chocolate.
- As it increased fat content could cause formulation difficulties, such as separated emulsions.
CHOCOLATE USAGE
TECHNIQUES
 Slabbing
- Is the process of creating a layer of a center of uniform thickness that
can be precoated, cut and dipped or enrobed.
- For examples, metal bars are used to create a frame, which is then
filled with chocolate and should always be slabbed on material such as
parchment paper or plastic sheets, to facilitate handling and release
after setting.
- Then, later go for precoating, cutting, dipping or enrobing.
 Precoating
- It is known as ‘bottoming’ because it is always the bottom of the
piece that is coated.
- Precoated centers are easier to handle as the bottom coat prevents
a soft center like ganache from sticking to the dipping fork and
helps to hold its shape.
- The coating also helps to extend shelf life and rancidity.
- Prevents drying, crystallization and spoilage.
CHOCOLATE USAGE
TECHNIQUES(CONT’D)
 Dipping
- Maintaining the dipping chocolate at its proper
temperature and viscosity during dipping will help to
prevent defects like air bubbles and feet.
- There are various forks for dipping truffles.
- Various finishing techniques can be used, like marking
the truffles top with dipping fork, garnishing their tops or
using transfer sheet.
- Or after dipping, slide them forward using the fork until
they no longer leave a chocolate trail.
- Should allow for 24 hours setting before attempting to
handle them.
CHOCOLATE USAGE TECHNIQUES
(CONT’D)
 Shell Molding
- Is produced by using chocolate molds made from either metal or
polycarbonate that comes in various designs.
- The chocolate shell is produced and set first and is then filled with fillings like
ganache (can be flavoured), almond paste, jellies and etc.
- This is called Bon-Bons in French term.
 Shell Molding Techniques:
1. Clean and dry the molds, then polish them with a soft cloth or cotton wool
to remove water spots, fats and other defects that will affect the finish of
the chocolate. This is to obtain smooth, high-gloss chocolates from a mold.
The mold should be polished after each washing, but it need not be polished
between uses.
2. Warm the molds to 25° to 30°C will help prevent the chocolate from
setting too quickly and unevenly when the mold is filled. Chocolate
that cools rapidly in a cool mold is very likely to trap air bubbles.
CHOCOLATE USAGE
TECHNIQUES (CONT’D)
 Shell Molding Techniques (Cont’d):
3. Chocolate to be used must be optimally
tempered or else the chocolate will not pull
away from the mold due to contraction.
4. Ladle or deposit the tempered chocolate into
the molds. Remove excess chocolate from the
top of the molds by using a scraper.
5. Vibrate the mold aggressively on a table to
remove any air that may become trapped. If
not released, the air will mar the surface of
the finished bon-bons. Also, will bring the
chocolate into firm contact with the molds,
resulting in improved shine.
CHOCOLATE USAGE TECHNIQUES
(CONT’D)
 Shell Molding Techniques (Cont’d):
6. Allow the chocolate-filled molds to remain upright at room temperature for several
minutes. This allows the chocolate shell to form on the inside of the mold. The
longer the mold sits, the thicker the shell will be. The usual length of time is from 2
to 5 minutes.
7. Invert the molds over a bowl to remove the excess chocolate. Tap them with the
scraper, creating a thinner shell.
8. 8. scrape excess chocolate off the tops of the molds.
9. Place the molds upside down to allow the chocolate to set.
10. Scrape the tops of the molds one more time before the chocolate fully solidifies.
11. Fill the molds with the desired filling.
12. Allow the filling to cool and set. To prevent it from becoming mixed together with
the chocolate cap, which could cause leakage and moisture migration.
CHOCOLATE USAGE TECHNIQUES
(CONT’D)
 Shell Molding Techniques (Cont’d):
10. Use a hair dryer or heat gun to slightly soften the top edge of the
chocolate shell.
11. Ladle or deposit tempered chocolate onto the tops of the
molds. Spread and remove excess chocolate from the tops
using a scraper or palette knife.
12. Allow the molds to crystallize at a cool room temperature for
approximately 15 minutes prior to refrigeration ensures the
formation of stable Form-V crystals, which might not
develop if the mold is refrigerated immediately.
13. Place molds in the refrigerator for approximately 15 minutes.
Refrigeration helps to cool the chocolate, causing it to contract
and pull away from the insides of the mold for easy release.
14. Invert molds to remove bon-bons, flexing or tapping the mold
onto a parchment paper placed on the table.