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Learning Objective: Tempering advice from a working chocolatier's perspective

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Tales From the Frontlines: The Tempering Dance
by Rachel Sawatzky, CocoaNymph

Learning Objective: Understand how to temper using the seeding method

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Temper by seed (chunk or injection method)
In this tempering technique, we need to ensure that pre-crystallization occurs by adding a small percent of solid tempered chocolate to a pan of melted chocolate—a process called "seeding." As long as the chocolate bits are continually being mixed into the melted chocolate, pre-crystallization occurs because cocoa butter fatty acids will solidify onto any seed crystal that is present, producing the desired stable V form.

Learning Objective: Understand the process of tabliering or hand tempering

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Tabliering (hand tempering or mush method)
Tempering lays the foundation for success in any chocolate process. It ensures that the cocoa butter fatty acids are in the V form (see "About the V-Form" lecture in this Module) and that the chocolate will harden correctly with shine and color. This is the preferred method used by experienced professionals because, if done properly, the temper of the chocolate will be perfectly crystallized.

Learning Objective: Have an understanding of the type of tempering machines and how they work

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Overview of the types of tempering machines available
What tempering machine to buy is pretty much the most important decision for a chocolatier to make when buying equipment for the laboratory. So we wanted to address this first before we make you smarter about tempering machines in general.

New Scientist Article
This article has been reprinted with permission from the publisher
The right structure makes for that melt-in-the-mouth sensation

Learning Objective: Understand in more detail what exactly happens during the tempering process

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White Paper: Chocolate Tempering
We can never know too much about the chemistry of tempering. Here is an interesting presentation on Chocolate Tempering by Kevin Smith, given at the 2006 Confectionery Manufacturing Expo, Brussels, Belgium.

Learning Objective: Understanding why chocolate containing cocoa butter needs to go through the tempering process EACH TIME it is melted

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The crystallization of cocoa butter
Main Entry: cocoa butter Function: noun, Date: 1872
: a pale vegetable fat with a low melting point obtained from cacao beans