Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystals of the solid chocolate to "seed" the molten chocolate). Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications. Chocolate can burn if heated over 200o F (95o C) which is very likelywhen heated directly over an open flame. Hence it is important to use a double boiler or a chocolate tempering machine to melt chocolate. A potential problem when working with melted chocolate is "seizing". Chocolate is an extremely dry food. If a little water comes into contact with melted chocolate, the sugar and cacao in the chocolate will immediately absorb the moisture and clump up. This event is called seizing. The only solution to this is to add more water (or cream or milk) until the chocolate is saturated and becomes a syrup. Unfortunately, this chocolate cannot be tempered or used as pure chocolate anymore, but can be used in a variety of other recipes that call for chocolate and whatever liquid ingredient was added. Type of Chocolate Tempering Temperature Dark (no milk content) 88-90o F (31-32o C) Milk 86-88o F (29-30o C) White 80-82o F (27-28o C) Note that although white chocolate does not contain any cacao solids, it is still subject to the same tempering procedures since it is made of cocoa butter. Moulding • Pre heating of the moulds • Pour tempered chocolate • Removal of the excess chocolate by heated wipers • Inversion • The chocolate is removed, packaged and sold Storage of cocoa powder Cocoa powder can be stored in paper or with a similar inner lining in bins suitably at 18-22o C and a relative humidity of 50-60%. Mould will develop if it contains more than 4% moisture. 10
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