Tempering of Chocolate - Gooey Chewy Chocolate Making Course

Confectioners working with chocolate, found that the low melting point and the tendency chocolate had to seize up when water was added to it, was a problem when creating desserts. That was when tempering of chocolate began, as a process by which the crystals present in the chocolate were uniformly blended, giving the chocolate a beautiful sheen, smoothness and malleability. Once the chocolate has been tempered, it can be rolled or moulded into the most intricate shapes.