Different tempering curves for different chocolates and couvertures Chocolate may contain fats other than cocoa butter, such as fat from milk or nuts, such as in Almond Inspiration. These fats modify the crystallization of cocoa butter, as they have lower melting ranges. Stable cocoa butter crystals form at a lower temperature, so the tempering curves are different. DARK CHOCOLATE MELTING 115/130°F (45/55°C) MILK CHOCOLATE 105/120°F (40/50°C) WHITE/BLOND CHOCOLATE 105/115°F (40/45°C) ALMOND INSPIRATION 95/105°F (35/40°C) INSPIRATION: STRAWBERRY/ RASPBERRY PASSION/YUZU 95/105°F (35/40°C) COOLING 82/84°F (28/29°C) 80/82°F (27/28°C) 78/80°F (26/27°C) (IVOIRE: 82°F/28°C) 78/80°F (26/27°C) 80/82°F (27/28°C) WORKING BY HAND 88/90°F (31/32°C) 84/86°F (29/30°C) 82/84°F (28/29°C) (IVOIRE: 86°F/30°C) 86/88°F (30/31°C) 86/88°F (30/31°C) These are manual tempering curves. For advice on tempering using professional machines, get in touch with the technical assistance at l’École Valrhona.
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