Tempering Chocolate.md

Good chocolate contains a specific crystalline structure. Tempering is used, similarly to blacksmiths tempering metal, to encourage the formation such a structure.

Adapted from: Science of tempering chocolate.

Phase VI does not nucleate fast and can be safely ignored.

Phase V forms below 35C.

Phase IV forms below 30C.

1. Dice up chocolate, set a 1/3rd aside for seed.
2. Melt chocolate at 45C. Using a bowl over cooking water.
3. Cool to 27C.
4. Insert seed crystal chocolate.
5. Heat to 31C.