What happens inside Chocolate during Tempering: The Magic of Tempering Deconstructed

Tempering is challenging for Chocolate Makers because it often seems like magic. We'd argue tempering with silk basically is science based magic but tempering is just an organic process which once you "get it" you get it forever and it can and will make your bars better.

This dive inside chocolate is an expansion of the concepts we laid out in "Is My Bloomed Chocolate Ruined" and you might want to give it a watch to get the basics.

Quite obviously this isn't pure science. It's illustrative. We're trying to show you patterns of behavior not perfect examples. The patterns are what you need, not the perfection. Understanding the ebb and flow of temperature, the signs your physical chocolate are showing and what it means about whats happening inside are critical to that perfect temper we all dream of.

The reason seed, or slab or silk, or any tempering are all the same is because they are all variations of a process that creates a pattern and leads, when done correctly to a nice temper. the pattern is the important part not the process. Learn the pattern and you can apply it at will to the process you use.

bonus points if you can avoid the pour up marks 🥳

For a much more in depth read check this out:

[https://chocolatealchemy.com/temperin...](https://chocolatealchemy.com/temperin...)

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