Checking your temper is an important step to ensure you aren’t surprised by unsightly bloom or dull or tacky chocolates.

 

Chocolates that have a dull appearance may be over tempered, while rapid bloom or a tacky, greasy surface are indicators that chocolate is under tempered. Quit guessing and rest assured your chocolate is always in good temper with these two methods for checking your temper.

 

 

1. The Blade Test: This method is quick, easy and budget friendly, however the results could vary on the temperature of the room.
   
   Simply dip a metal spatula or knife blade into the chocolate and leave a small film on the blade. At room temperature (65-68° F), well-tempered chocolate should be firm, not tacky, after just five minutes.
2. Tempermeter: Although more costly, this method will most accurately measure the degree of tempering, indicating the quality and quantity of stable crystals that have been formed.
   
   Tempermeters produce a temperature versus time curve, resulting from uniform cooling of a chocolate sample over a specified period of time.

It may be easy to assume your chocolate is well tempered and ready to move into the assembly line, however, skipping this step could result in a costly mistake.

Choose a testing method that works best for you and put a plan in place to ensure your chocolate is being checked on a regular basis. Many of our candy maker members have a system in place to verify their chocolate’s temper every hour.

Connect with fellow confectioners and industry suppliers at RCI's Annual Convention & Industry Expo next month! Register online now and join us in Chicagoland June 12-16, 2017!

Tags:  bloom  Chocolate  Chocolate Production  dull finish  Quality Control  temper  troubleshooting