TEMPERmental: A Guide to the Science and Craft of Chocolate Tempering with Amy Coronado an Empowering Chocopreneurs© webinar

Tempering chocolate is like organizing individual kids at a birthday party to line up for a limbo.  The temperature and movement are the parents who are organizing all the individual dancing crystals of fatty acids together in long lines and, at the same time, create a stable crystallization throughout the chocolate.

Well tempered chocolate is the finishing touch on all your hard work up to that point. It is like the icing on the cake. Tempering gives the snap and shine that visually showcases your creation.

Tempering is a word that means improving the consistency, durability or hardness of a substance by heating and cooling it. Many substances, including metals, are tempered. Tempered chocolate is very glossy, has a firm finish and melts smoothly at body temperature.

Many of us struggle with the fine art of tempering so we have invited Amy Coronado from Cocoa Press to share her knowledge and experience with tempering. She will talk about the science of the process from defining cocoa fat crystals to how each crystal type looks and behaves. She will go over two different approaches to tempering - the traditional three step temper and seed tempering.

She will also share about over melting(too few crystals), over crystallization(too many crystals) and the dreaded chocolate bloom (what it is, what it means) and common tempering mistakes (what they look like and what causes them). There will also be time for your questions about tempering and talk about how her company Cocoa Press can maintain temper in their 3D printer that prints cocoa-butter-based chocolate.