Tempering Chocolate (Detailed View)

Cocoa butter is unique in many ways, one of which is its ability to crystallize in many forms. If left unchecked cocoa butter crystals will form in irregular sizes. The unstable crystalline bonds are reflected in the  poor integrity and appearance of the chocolate once set.  In order to regulate the order and size of the cocoa butter crystals, the chocolate must be tempered before use.  Cocoa butter has six stages of crystallization. Correct tempering  cultivates the development of the V- type crystal. (see diagram below). When this crystal type is successfully formed the resultant chocolate has a good sheen and a crisp sharp snap and will melt at a practical working temperature.

(Chart taken from Wikipedia The free encyclopedia)

Tempering is achieved using a technique of heating and cooling the chocolate within its boiling and setting points and moving it around to catalyze the smaller crystal growth. Introducing already tempered chocolate to the mix will instigate further growth of the V-type crystals.  The amount of V crystals present is directly related to the quality of the temper.

Tempering (Standard Method)

Heat the chocolate in a double boiler to about 115degrees (F) overheating will spoil (scorch) the chocolate.   Once the temperature has been consistently reached, reduce the heat so that it simmers at 95degrees

Pour about 65percent of the chocolate onto a cold marble slab.  Using a rubber spatchula, move the chocolate back and forth on the slab until it starts to thicken, which indicates the formation of the IV and V crystals at this point the temperature will be about 82degrees(F). Return this now thickening chocolate to the simmering chocolate and stir thoroughly this re-heating will remove the IV crystals as well as catalize the formation of the correct crystals in the remaining mix.   The chocolate should now be tempered and ready to use.