User talk:Thoric/scratch

Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.

Making good chocolate is about forming the most of the type V crystals. This provides the best appearance and mouth feel and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.

The chocolate is first heated to 45°C (113°F) to melt all six forms of crystals. Then the chocolate is cooled to about 27°C (80°F), which will allow crystal types IV and V to form (VI takes too long to form). At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31°C (88°F) to eliminate any type IV crystals, leaving just the type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated.

Two classic ways of tempering chocolate are:
 * Working the melted chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
 * Stirring solid chocolate into melted chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to "seed" the melted chocolate).

No more than a pound at a time should ever be tempered, and tempering shouldn't be attempted when the air temperature is over 24°C (75 degrees Fahrenheit). A third, more modern tempering method involves using a microwave oven. A pound of coarsely chopped chocolate should be placed in an open, microwave-safe glass or ceramic container. The chocolate should be microwaved at full power for one minute and then stirred briefly. Continue to microwave at full power in ten-second increments until the chocolate is about ⅔ melted and ⅓ solid or lumpy. Then stir briskly until all the chocolate is completely melted and smooth.

Using a candy thermometer, the temperature must be tested as follows for the different types of chocolate:
 * 31.1 to 32.7 degrees Celsius (88 to 91 degrees Fahrenheit) for dark chocolate, the generic term for semisweet chocolate or bittersweet chocolate
 * 28.9 to 30.5 degrees Celsius (84 to 87 degrees Fahrenheit) for milk chocolate or white chocolate.