Chocolate tempering is a key stage in chocolate production, it’s a complex & prolonged process which requires accurate observance of process parameters. The secret of a proper tempering lies in observing the correct sequence of operations related to chocolate mass heating & cooling. At each stage of this process it is necessary to precisely maintain the preset temperature of chocolate mass since even negligible temperature deviations may bring all efforts to nothing. First of all this is caused by the availability of cacao-butter in chocolate mass, cacao-butter is polymorphic fat crystallizing & solidifying under cooling, however, depending on cooling conditions it may take various shapes.

Tempering is required for the transition of cacao-butter into the most stable form. For this purpose hot chocolate is fist cooled down to 28°С and then heated again up to 32°С. Infringement of the technology at least at one stage will be immediately reflected on the chocolate appearance & structure. E.g. a distinctive white film may appear on its surface. Such "bloom" is a result of improper tempering. "Bloom" appearance occurs with time & not at once. Besides, under incorrect cooling chocolate may become coarse-grained & crumbly. Its flavoring properties are preserved though the marketable state will be desperately spoiled. A tempered chocolate exhibits a shining surface, homogeneous in color and it melts in the mouth.