Chocolate Tempering: Crystal Sizes
April 1, 2011
Once people understand that chocolate tempering is the secret to getting great results for their own chocolate creations, I get a lot of related questions.
Here's a conversation with a student at a live, in-person session where I was talking about the crystal sizes, within the cocoa butter, for proper tempering.
The key point is that while tempering you want to achieve many crystals, all of the same small size. That way you get a nice finish, great snap, and minimize the possibility of bloom.
Already a chocolate student? Quick review: What do we call the type of crystals that provide the best temper?
Course Facilitator at Chocolate University Online
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.
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