- After conching, all the fats (cocoa butter and the milk fat) are fully melted
- The aim of tempering is to encourage the cocoa butter to solidify in crystal Form V
- This guarantees that the chocolate melts quickly (not at room temperature) and is glossy and has a good snap and long shelf life
- During tempering, the chocolate is cooled in the tempering machine step by step from 45 degrees celsius to about 28 degrees celsius
- A warming phase heats the chocolate back up to 29-33 degrees celsius and unwanted crystals melt back away → only contains Form V crystals
- The temperatures vary along with the content of cocoa butter or other fats such as milk fat or nut oil → adapted to suit the different chocolate masses
- After this they are ready to be poured into a mould