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Tempering chocolate changes how it sets

Melt a bar of dark chocolate and let it cool on the kitchen counter, and it often sets with a dull, streaky gray surface and a crumbly texture instead of a glossy snap. Because the cocoa butter fat inside chocolate can solidify into six different crystal shapes, chocolatiers must 'temper' it, carefully heating, cooling, and stirring the chocolate so a desirable crystal structure predominates.

4–5 min

Questions you could explore

  • What does tempering change in cocoa butter?
  • Why might different chocolate formulations need different conditions?

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Tempering chocolate changes how it sets | Speech Topic | speaking.app