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Tempering milk chocolate is more challenging than tempering dark chocolate, as the milk fat in milk chocolate affects how it sets and its final texture. The milk fat lowers the temperature needed for the crystal to seed, reducing it to 84.9 °F (29.4 °C), compared to 94.1 °F (34.5 °C) for dark chocolate. [19]
A chocolate temper meter is used to measure the presence of various types of the crystal forms IV, V in semi-molten cocoa butter in the preparation of well tempered chocolate. It works by measuring "the temperature of a standard weight of chocolate as it crystallizes when cooled in a controlled way."
Chocolatiering, the preparing of confections from chocolate, involves the techniques of tempering, molding and sculpting. Tempering is a heat treatment method performed on chocolate involving heating and cooling the chocolate to result in desired characteristics like shininess of the chocolate or 'snap', the way it breaks. [ 10 ]
Chocolate contains cocoa butter which crystallizes during the heat treatment of melting and tempering chocolate. Heating the chocolate at certain temperatures, around 86–90 °F (30–32 °C), for specific periods of time and then cooling the chocolate and working with it in alternating segments is referred to as tempering. [16]
The temperature of the conche is controlled and varies for different types of chocolate. Generally, higher temperature leads to a shorter required processing time. Temperature varies from around 49 °C (120 °F) for milk chocolate to up to 82 °C (180 °F) for dark chocolate.
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Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components. [1]
After a brief career as a paralegal and several years in the deli and catering business, she opened her chocolate shop in 2002. Discussing politics is one thing. Sasse grew positively rhapsodic ...