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This is really the tricky part of the whole process, be patient, don't give up!.
Here we stabilize the crystals present in the chocolate achieving a harmonious solidification. This is the process that warranties that your chocolate will be perfect. But do not be afraid! it takes just practice doing it by hand (although you can work with sophisticated machines, of course, after knowing how to do it by hand). You can investigate more, but basically, it is just to bring the temperature of the chocolate until around 46°C, then bringing it down to 28°C and the raising it again to 32°C before the molding.
TEMPERING - almost there!
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