Living · 6 pages · 12 min
How tempering chocolate keeps it shiny
Tempering leaves cocoa butter set in its stable, glossy crystal.
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From the opening
Tempering keeps chocolate shiny because it steers cocoa butter into a stable crystal form as it sets. That form is dense and smooth at the surface, so light reflects and the bar snaps, instead of setting as a dull mix of unstable crystals. The opening covers cocoa butter has several crystals, stable seeds guide the set, and milk fat shifts the window.
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Inside
- Cocoa butter has several crystals
- Stable seeds guide the set
- Milk fat shifts the window
- Other fats are not this problem
- Where the idea stops applying
- A distinction worth keeping
Sources
- Polymorphism of cocoa butter crystals
- Seeding the stable crystal during tempering