You often hear people talking about the need to temper chocolate. The tempering of chocolate is a process which ensures you get the best from your chocolate by creating a smooth and shiny finish and a clean snap (when broken) to the chocolate.
If you do not follow this process of heating and cooling to just the right temperatures then the crystallisation of the cocoa butter and mass will not occur correctly (and you will get the white colored 'bloom' that sometimes you see on store bought chocolate that hasn't been kept in hot conditions). Tempering creates small crystals which improve the quality of the chocolate and is imperative to good quality chocolate work.
At Marron & Dolce we hand temper our chocolate. This process involves melting the chocolate in the right way and then working the chocolate on a large marble slab (to keep cool) until it has reached just the right temperature using specialised scrapers. The chocolate is then returned to the bowl and heated again to the right temperature for use.
We thought you might like to see the process involved to create the high quality chocolate we use in our products and how important it is for the quality of the end product.
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