ALUMINIUM CUPS
for Tempermeters
Product of
Why monitor the tempering curve or crystallization curve?
Analyzing the crystallization curve provided by a tempermeter allows us to assess the quantity of crystals formed during the pre-crystallization stage, a stage during which cocoa butter crystals were formed, either by passing the chocolate over a cold surface or by adding cocoa butter crystals (Magic Temper). The tempering curve does not provide information on the type of crystals formed during the pre-crystallization stage. The information provided by the curve is very useful, especially when correlated with other parameters, such as the chocolate's working temperature and cooling rate
TEMPERING
DEFINITIONS BY SAMUEL BIZE
Definition of chocolate tempering:
Tempering is the common name given to the technique of generating a certain quantity of cocoa butter crystals in a chocolate mass in order to induce crystal multiplication throughout the mass during the solidification process. A better term is pre-crystallization.
Explanation:
Cocoa butter crystals are generally formed on a cold surface, using equipment called "tempering machines." The mass to be tempered is lowered to a certain temperature (between 25 and 28°C) to generate stable and unstable crystals, then reheated to the pouring temperature to remelt the unstable crystals. See the definition of polymorphism. Another tempering process involves introducing a specific quantity of cocoa butter crystals into the chocolate mass, either by adding cocoa butter powder, cocoa powder, grated chocolate, tempered chocolate, or cocoa butter paste, as in the Bühler Seed Master process.
