Chocolate - Tempering
3 important questions on Chocolate - Tempering
Which 2 processes control the polymorph type of the chocolate?
- Tempering --> controlling the cooling rate
- Add small amount of type V seeds.
When does under-tempering occur and what does it result in?
- It is insufficient tempering due to too fast temperature changes.
- When the chocolate is heated too much and therefore cooled too fast, the liquid is transformed too quickly into a solid state, resulting in the formation of very stable crystal nuclei.
- As the amount of nuclei is not enough, the crystallisation time increases. The new seeds are formed, they form into the less stable form IV.
It already solidifies before it ends up in a mould, this could lead to demoulding problems.
When does over-tempering occur and what does it result in?
- When heating was not sufficient and therefore the cooling is not fast enough and gives a slow cooling curve.
- This leads to too many small stable crystal formation; the seed concentration is too high.
- This decreases the strength in the polymorphic crystals.
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