Introduction
Tempering is controlled crystallization. When it goes wrong, streaks, bloom, and soft snaps follow. This guide helps you diagnose problems fast and rescue a batch without wasting couverture.
What You’ll Learn
- How to spot fat bloom versus sugar bloom
- Temperature ranges for dark, milk, and white chocolate
- Emergency recovery methods when temper slips
Getting Started
Step 1: Confirm Equipment Accuracy
Calibrate your thermometer in ice water (32°F/0°C) and boiling water (212°F/100°C) to ensure readings stay tight within ±1°F.
Step 2: Control the Working Environment
Aim for a room at 65-70°F (18-21°C) with low humidity. Cold marble surfaces help pull heat quickly during tabling or seeding.
Step 3: Choose a Tempering Method
Use seeding for milk and white chocolate to reduce scorching risk, or table dark chocolate for faster crystal formation.
Which sign indicates unstable temper?
Tips & Tricks
Try the Temper Flow mini-game
Hold the bowl inside the temper window, scoop glossy beta crystals, and dodge heat spikes—the rhythm mirrors the attention needed at the marble.
Conclusion
Stable beta crystals lead to crisp bars and bonbon shells. Combine precise temperatures with low humidity to keep bloom at bay.
Frequently Asked Questions
Why is my chocolate thickening too fast?
Over-seeding or a cool room can push crystallization quickly—add 0.5% warm cocoa butter to loosen viscosity without losing temper.
What causes sugar bloom?
Condensation pulls sugar to the surface, leaving a rough, white texture. Let cold molds warm slightly before pouring to prevent moisture contact.
