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TEST STEVEN - Chocolate basics: tempering & viscosity
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How to temper chocolate
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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.
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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!
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02
Using the chocolate tempering machine
Ideal for large quantities of chocolate. With this method, you add Callets™ to obtain the right crystalline structure.
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03
Tempering with cocoa butter
Adding just 1% of Mycryo is enough to pre-crystallise your chocolate.
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04
Tempering with Callets™
Fast, easy and incredibly efficient.
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05
Tempering in the microwave
Tempering without the need to add any ingredients. Great for small amounts of chocolate.
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06
Tabling chocolate
The most classic way to temper chocolate.
How does it work?
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07
How to remedy undercrystallised chocolate
In case of insufficient stable crystals, your final product will display defects.
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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?
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Choosing the right chocolate fluidity
To make your life easy, we clearly mention every chocolate's possible applications on the packaging. Learn how.