resolidified chocolate with a mixture of
crystals, then it’s necessary to temper the
chocolate with one of the methods described
above.
Tempering chocolate. To make chocolate with
stable fat crystals, the cook first heats the
chocolate to melt all the crystals. In one
method, he then cools the chocolate to the
temperature range in which only stable
crystals can form, adds a portion of tempered
chocolate to provide stable crystal seeds, and
keeps the mixture warm until it’s used for
molding or coating. In a second method
(dotted line) , the cook allows the molten
chocolate to cool below the stable-crystal
temperature and form a mixture of crystal
types, then warms it to melt the unstable