Why tempering is important in chocolate making - Defli Ventures explains

February, widely regarded as the month of love and chocolate, often shines a spotlight on the sweet treat many consider a symbol of affection.

However, behind every glossy, perfectly snapped chocolate bar is a crucial process that determines its quality, tempering.

During a visit to Defli Ventures, GhanaWeb’s Gifty Merley Tetteh was taken through the art of chocolate making by Afadi Nii Kwei Tetteh, Production Manager at the company.

He explained that tempering is one of the most important steps in chocolate production.

According to Nii Kwei Tetteh, melting chocolate without tempering it will not produce the smooth, appealing finish consumers expect.

The purpose of tempering is to pre-crystallise the cocoa butter in the chocolate, ensuring it forms a stable crystalline structure.

He explained that during tempering, the cocoa butter takes on a stable crystalline form, which guarantees a finished product with a satin gloss and a firm snap when broken.

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He said it also allows the chocolate to contract as it cools, making it easier to remove from moulds.

He further noted that temperature control is key in this process, adding that different types of chocolate require specific temperatures during tempering.

“30-31 degrees Celsius for milk chocolate, 29 degrees Celsius for white chocolate,” he said.

He explained that exceeding or falling below the required temperature can affect the final product. If the temperature drops too low and the cocoa liquor becomes too solid, the chocolate must be melted and the tempering process repeated.

“It’s two things: if it’s still liquid, then you just need to work fast and cast your chocolate into the mould. If it’s too solid, then you might have to melt and repeat the process again,” he explained.



AK/MA