· By Noor, chocolatier · 1 min read
Why we temper chocolate
The snap, the shine and the melt all come from one careful step. Here is what happens on the marble.
Cocoa butter can set in six different crystal forms. Only one gives a clean snap, a glossy surface and a melt that starts the moment it touches your tongue.
On the marble
We melt the chocolate to 45 °C, cool part of it on cold marble, and bring it back to exactly 31 °C. Then it is ready.