Chocolate tempering

Chocolate tempering refers to guiding cocoa butter through a controlled temperature curve so its fat crystallises into the stable beta form. For dark couverture, the chocolate is melted near 50 degrees, cooled to roughly 28 or 29 degrees, then brought back to 31 or 32 degrees for working. Properly tempered chocolate shows lasting gloss, a clean snap and slight contraction that eases unmoulding from casts.