NOI.IS

Tempering is a specific method used to obtain a shiny and smooth chocolate; if it is not tempered, the surface will be dull and lifeless when it solidifies. Chocolate comes tempered from the manufacturer, but the tempering disappears when it is melted, i.e. when a certain temperature is reached. Therefore, it needs to be tempered again if it is to be used for encapsulation and decoration, but not if it is to be used in cakes, puddings, creams, confectionery fillings and other such things... However, it is sometimes possible to avoid tempering chocolate that is supposed to be glossy if it can be melted without heating it higher than 32°C - then it will retain the temper it received in the factory. In this video you can see how chocolate is tempered, but you can also read a more detailed description of the process below.