Chocolate field glossary
Tempering
Controlled heating, cooling and agitation used to encourage stable cocoa-butter crystals.
Making · working definitionUse the word
Use the word
with precision.
- Why it matters
- Controlled crystallization creates the gloss, contraction, clean break and melt expected from well-handled chocolate.
- Common confusion
- Temper organizes fat crystals; it cannot repair poor beans, bad flavor, unsafe handling or an unbalanced recipe.
- Practical example
- A maker heats, cools and agitates chocolate, then verifies that the working mass sets with the intended structure.
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