Some chocolate tempering notes taken while reading the “Chocolate & Confections” book by Peter Greweling.
The curves explains the 6 crystal forms of chocolate, where we are aiming for the 5th form (V). The tempering curve is a guide for tempering dark chocolate.
If you like us are wondering why you would go below 29C to begin with it’s because the V form won’t form spontaneously between 29-34C.
But remember it is only a guide - all chocolates are different - and that’s what makes this so much fun.
Melting temperatures:
I - 17.3C
II - 23.3C
III - 25.5C
IV - 27.3C
V - 33.8C
VI - 36.3C
