Chocolate tempering process The following is the basic chocolate tempering process (also known as tabling):
Completely melt the cocoa butter crystals.
Cool the chocolate to form stable β crystals.
Allow the stable β crystals to grow.
Raise the temperature to melt unstable β' crystals and maintain the working temperature.
Of all the different crystal forms, tempered chocolate requires stable β crystals with a melting temperature of 33.8°C. This temperature is close to the human body temperature of 36°C, which is why chocolate has the characteristic of melting in your mouth but not in your hands. Since chocolate is not just made of cocoa butter, the temperature for the tempering process can vary depending on the ingredients. The optimal temperature for different types of chocolate is usually indicated on the packaging. If this information is not available, you can use commonly recognized temperatures and find the optimal working temperature through trial and error. The table below shows the temperatures needed for tempering different types of chocolate:"
