Description
Henning Haslund, Aasted Chocolate and Bakery Solutions. Presented at the 2010 conference
The purpose of tempering is to provide a chocolate structure that gives a beautiful look, gloss and a melting point that allows handling without melting at normal touch, but in such a way that the chocolate can melt in the mouth. In this paper I will discuss various tempering methods and methods to control the tempering process.
