Description

Tempering chocolate is a temperature and agitation problem — straightforward in principle, unforgiving in practice. The difference between chocolate that sets with a clean snap and a glossy surface and chocolate that blooms, streaks, or refuses to release from a mold is almost entirely in the process. This module covers that process in detail.

You’ll work through both seeding and tabling methods, understand what’s happening at the crystal level during each stage, and build the sensory awareness to know when chocolate is in temper before committing it to a mold or an enrobing run. The module also covers ganache — fat ratios, emulsification, and how to control consistency for piping, filling, and coating applications.

You’ll work with:

• Temperature curves for dark, milk, and white chocolate
• Seeding ratio and agitation technique for each method
• Ganache construction: cream ratios, emulsification, and setting texture

Timeline: +/- 5 hours

Outcome: Reliable tempering technique and a working understanding of ganache formulation — enough to produce professional-quality confectionery with consistent results.