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How-To

Food Science: Why Temper Chocolate?

This heating and cooling process gives chocolate a professional-looking sheen and snap

Fine Cooking Issue 31

When you examine a top-quality chocolate bar or a well-made dipped truffle, you’ll see that the chocolate is shiny, firm enough to tap with your fingernail, and will break with a sharp snap. That’s because it’s tempered. Tempering is a process that encourages the cocoa butter in the chocolate to harden into a specific crystalline pattern, which maintains the sheen and texture for a long time.

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