The Chocolate Tempering Process

After the conching is complete and the chocolate paste is formed. Then, tempering process will take over in the production of chocolate. Basically, tempering chocolate involves putting it through a cycle of temperatures which involve heating, cooling and resting under controlled conditions to produce an even crystallization of the ingredients throughout the chocolate in the most stable form.

During the process, temperature, time, and agitation are the three essential variables that influence the size, type, and number of cocoa butter crystals being formed. Temperature is a significant due to there are specific temperatures for formation and melting of cocoa butter crystals. Using the suitable temperatures throughout the tempering process,

A temperature-controlled agitated tank is used to temper chocolate. Basically, the vertical tank with a hollow jacket is surrounding the full tank circumference. Heat transfer for tempering process is from the heating and cooling liquid circulating through the jacket. During the process, the tank must be always agitated to ensure the temperature in the chocolate mixture us evenly and mix the chocolate mixture well. Temperature used during the process varies with the type of chocolate tempered such as a target chocolate temperature of 81°F or 27oC is suitable for tempering milk chocolate, 84°F or 29oC for dark or bittersweet chocolate and 79°F or 26oC for white and blond

This is also to avoid excessive crystal formation. Then, the chocolate is reheated to 85° to 87°F to melt away the unstable crystals and ensure transformation to stable crystals formed. If the tempered chocolate in the tank will be used over the course of a full production day, the milk chocolate temperature must be eventually warmed to 89° to 91°F to keep the chocolate in perfect temper. After the chocolate is properly tempered, it is ready for additional ingredient inclusions such as almonds, coffee beans, or sea salt. However, as mentioned earlier, different type of chocolate will have different formulation and hence has different exact target temperature for heating and cooling process of tempering chocolate. This is because, if chocolate becomes too warm, the Form V crystals will melt out and the chocolate will be under tempered and eventually untempered. If the chocolate is held too cool, it will become overtempered and too viscous. Finally, the tempered chocolate can be stored at the equilibrium temperature, ready for use to molding