To temper or not to temper

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Matt C
@matt-c
12/15/11 19:25:09
2 posts

Hi everyone,

I'm new to chocolate makingso forgive my ignorance on the subject. I'm trying to learn the sciencebehind tempering, beta crystal formation, temperatures, seed chocolate, etc.

I'm in the process of buying a continuous tempering machine but I've found a few sites that state you can avoid re-tempering chocolatesince most chocolateis alreadytempered and as long as you don't exceed 90 F and melt slowly you can maintainthe original temper.

I'm planning on doing quite a bit of molding and I am curious if this is a viable option with a temperature controlled melter.I assume it's not thiseasybut tempering machines are quite expensive so I thought I'd askbefore purchasing.

Thanksin advancefor any assistance/advice.


updated by @matt-c: 05/14/15 10:40:32

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