Tempering temperature

Preserving Chocolate:
Chocolate is subject to moisture and sensitive towards odours. Keep it in a cool, dry place with a temperature of 12 to 18° C.

Coating :
melt in double boiler at 120-122 °F (48-50 °C). Work at 95° F(35°C). Does not need to be tempered Couverture chocolate : follow the temperature graph.

Melting :
Preparation : melt in a double boiler, a chocolate melter, microwave oven or dry oven. (never over a direct fire) Stir evenly. Keep at melting temperature if the product is not to be used straight away.

Crystallization by Tempering:
Manual tempering : hand work on marble slab or cold table. Lay out the 2/3 of the melted Coverture in a thin layer. Work continuously to cool it down until it thickens. Put back into a bowl and mix with remaining warm Couverture to warm it up. Repeat this operation as many times as necessary to conform to the diagrams. The Couverture is then tempered and ready to use.

Using a tempering machine : with temperature control : follow the temperature cycles shown.
(a) melting (b) cooling (c) tempering

Dipping or enrobing: The fillings to be coated should be at room temperature of approx 68 - 72° F
(29 - 30 ° C)
Molding : Use clean, dry and warmed moulds.
Cooling : In a dry place. Tunnel or chamber at 57 - 64 ° F (14 - 18°C) during 5 - 6 minutes.
Storage : Room temperature 64°F (18°C). Dry ventilated place. Humidity below 70%. Sensitive to moisture and odours.

(a) melting (b) cooling (c) tempering

Dark Chocolate Milk Chocolate White Chocolate
Melting a) 113-122°F (45-50°C) a) 104-113°F (40-45°C) a) 104-113°F (40-45°C)
Cooling b) 81- 82°F (27-28°C) b) 79- 81°F (26-27°C) b) 75- 77°F (24-25°C)
Tempering c) 88- 90°F (31-32°C) c) 82- 84°F (28-29°C) c) 82- 84°F (28-29°C)


Dark Chocolate

Milk chocolate

White chocolate