The crystallization process dramatically impacts on the theological properties of the product, subsequently, influence the viscosity, demolding (contraction), snap, surface gloss, and desired melting properties of the final molded bar or enrobed product.
Tempering is the process responsible for chocolate’s smooth texture and bright sheen. The process can be defined as the time-temperature process used to manipulate fat to develop the correct fat crystal type and size.
The process of tempering chocolate involves integrating a small amount, typically 2-4%, of solid, stable cocoa butter crystals into melted chocolate. Cocoa butter is capable of solidifying and setting into several different polymorphic forms that, as they cool and set, affect the surface finish, setting time, snap, and mouthfeel of the chocolate.
Cocoa butter is monotropic resulting in the transformation from the less stable, lower melting form to the more stable, highest melting β form. As one lowers the temperature below that of the melting point of cocoa butter, the individual polymorphic forms (γ, α, β’ and β) will crystallize depending upon the temperature.
It is important that the cocoa butter crystals in tempered chocolate be present in the correct polymorphic form. The more stable crystal forms (β’ and β) have melting points of 78-82°F (26-28”C) and 93-97°F (34-36” C), respectively.
The result of tempering process is a product with better characteristics:
1. Snap
2. Gloss
3. Proper texture
4. Bloom resistance
5. Good contraction for molding
Process Of Chocolate Tempering
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