Chocolate basics: tempering & viscosity
HOW TO TEMPER CHOCOLATE
Want to create the perfect chocolate products? Then you simply need to temper or pre-crystallise your chocolate. Below you will discover several methods for chocolate tempering, as well as remedies for over- or undercrystallised chocolate.
![What is tempering](http://cdn.chocolate-academy.com/sites/default/files/styles/half_width_image_fallback/public/2023-07/What-is-tempering2_10_0_1.jpg?itok=NM58TzmF)
01
What is tempering and why is it needed?
Looking for a hard, crunchy and glossy finished product? Then you need to temper or precrystallise your chocolate!
![chocolate tempering machine](http://cdn.chocolate-academy.com/sites/default/files/styles/half_width_image_fallback/public/2023-05/Using-the-chocolate-tempering-machine_2_10_0.jpg?itok=XpJc5Q78)
02
Using the chocolate tempering machine
Ideal for large quantities of chocolate. With this method, you add Callets™ to obtain the right crystalline structure.
![Tempering with cocoa butter](http://cdn.chocolate-academy.com/sites/default/files/styles/half_width_image_fallback/public/2023-07/Tempering-with-cocoa-butter_3_10_0_0.jpg?itok=ofrJ4Atn)
03
Tempering with cocoa butter
Adding just 1% of Mycryo is enough to pre-crystallise your chocolate.
![Tempering with Callet](http://cdn.chocolate-academy.com/sites/default/files/styles/half_width_image_fallback/public/2023-07/Tempering-with-callets_3_10_0_0.jpg?itok=JZ4ognUW)
04
Tempering with Callets™
Fast, easy and incredibly efficient.
![Tempering in the microwave](http://cdn.chocolate-academy.com/sites/default/files/styles/half_width_image_fallback/public/2023-07/Tempering-in-the-microwave_10_0_0.jpg?itok=a-OZAqSY)
05
Tempering in the microwave
Tempering without the need to add any ingredients. Great for small amounts of chocolate.
![Tabling chocolate](http://cdn.chocolate-academy.com/sites/default/files/styles/half_width_image_fallback/public/2023-07/Tabling-chocolate_4_12_0_0.jpg?itok=pAOJ-Fez)
06
Tabling chocolate
The most classic way to temper chocolate.
How does it work?
![How to remedy undercrystallised chocolate](http://cdn.chocolate-academy.com/sites/default/files/styles/half_width_image_fallback/public/2023-07/Undercrystallised_10_0_0.jpg?itok=3eXE3oLT)
07
How to remedy undercrystallised chocolate
In case of insufficient stable crystals, your final product will display defects.
![How to remedy overcrystallised chocolate](http://cdn.chocolate-academy.com/sites/default/files/styles/half_width_image_fallback/public/2023-05/Overcrystalised_10_0.jpg?itok=2zy0N3Ae)
08
How to remedy overcrystallised chocolate
Working with chocolate that contains too many crystals will also cause problems.
CHOOSING THE RIGHT VISCOSITY
Callebaut offers a wide range of chocolate tastes in different fluidity levels, but which chocolate do you need for which application?
![fluidity](http://cdn.chocolate-academy.com/sites/default/files/styles/half_width_image_fallback/public/Fluidity_0.jpg?itok=F5LYj_Nc)
The right chocolate fluidity
To make your life easy, we clearly mention every chocolate's possible applications on the packaging. Learn how.