Tempering chocolate

Tempering chocolate

Tempering-chocolate

Tempering chocolate is a method of heating and cooling chocolate so it can be used for coating, moulding, dipping or garnishing. Tempering gives choc olate a smooth, glossy finish, with a crisp snap. It is good for chocolate that needs to sit out of a fridge or cool room for a period of time as it is resistant to warmth and d oes not
melt in the hand quickly. It also has a longer shelf life.

This module covers:

  • Types of chocolate
  • Chocolate tempering process
  • Food safety programs
  • Working safely with food
  • Cleaning and maintaining chocolate tempering equipment
  • Equipment checks