Chocolate that did not go through proper tempering will have distasteful effects on chocolates like a flaky texture and white spots. It will not last long; in fact, it won’t take two days to ruin its quality.

Tempering is done to chocolate all because of its cocoa butter. Cocoa butter is what makes chocolate pure and real. Cocoa butter is composed of fatty acids that need to undergo tempering to control its crystallization at which time six different types of crystal structures can possibly form. Tempering will be able to make the right crystals to appear and keep the other from being produced in order to obtain the finest quality chocolate. Dark chocolate, milk chocolate and white chocolate all contain cocoa butter and will need to undergo tempering.

During crystallization, crystals start bonding together to create type V crystals. The type of crystals that will appear will be dependent on the range of chocolate temperatures that you have applied to it.

Chocolate, like other substances, also has its own melting and freezing temperatures. Freezing is the point where the substance turns into a solid form. Just like water, when it melts at 32F and solidifies at 0F, chocolate does the same.

When the degree of temperature goes down to its freezing stage, the crystals will stick together like glue. They will start cramming all available space until the substances has turned solid. The stability of its solid form will greatly depend on the concentration and consistency of the crystals that have appeared.

Crystals in chocolates, in its solid stage, are very stable; it will take some force in order to distort its shape. Well tempered chocolate can remain in such stable form at a room temperature of 77F, a couple of degrees lower than room temperature. It will need about 96F to be able to start melting chocolate and 98F to let crystals loosen up and separate from the bonds that they are in.

Keeping chocolate temperatures constant is definitely important for tempering to be successful. To make sure that the temperature is accurate, you can acquire a Mercury-Gauge Chocolate Thermometer which is made for tempering and can gauge temperatures as low as 80F. So if you are serious enough in making chocolate candies your business, you’ll seriously want this thermometer.

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If chocolates are not tempered, you cannot get this shiny sheen and creamy texture nor can the chocolates have a long shelf life. Another bad effect of not tempering or improper tempering is blooming due to which the chocolate will be dull, grainy when you feel it in your mouth and will crumble when you try to break it. There will be no takers of such chocolates because they will be considered old stock.

Tempering can be done with a tempering machine or by hand. But tempering by hand is an arduous task. Chocolatiers who are neophytes in this process will find manual tempering all the more difficult.

The main purpose in chocolate tempering is to produce as many type V crystals as possible because it is the type V crystals that impart shine, snap and longer shelf life to chocolates. But the real problem comes because these fatty acids form into six types of crystals that dominate at six unique temperatures.

Hence you need to maintain specific temperatures so that the unwanted crystals are not allowed to dominate. Such sensitivity of chocolate to changes in temperatures make the job more difficult. If there is a deviation in the specific temperatures, your chocolate will lose its temper and hence you will have to repeat tempering again. So you need to monitor and maintain these specific temperatures accurately using a good calibrated thermometer.

You can do this manual tempering in two methods. The first method is to melt the chocolate and cool it on a heat-absorbing surface like a marble slab to the right temperature.

The second method is the “seeding” method where you use an already tempered chocolate to temper your chocolate.

But in both the methods, you need to closely monitor and maintain temperatures during the entire process. But if you want to manufacture chocolates for giving gifts or for commercial purposes, tempering by hand may not be a good proposition. You may have to opt for a tempering machine only.

With a tempering machine, you do not have the hassles of tempering by hand like heat in your working area, moisture, inaccuracy in thermometers and your lack of concentration. You will be able to manufacture chocolates of uniform and standard quality with a tempering machine. Further, if you use a tempering machine, it enables production of more number of type V crystals to make the chocolates shiny, snappy and smooth. You have a computer chip on this machine that takes care of maintaining temperatures during heating, cooling and reheating.
Since the tempering operation is totally taken care of by the tempering machine, you can focus on your creativity to develop and improve your business and the quality of your product.

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