Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp
bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
Tempering Temperatures Couvertures
Heat chocolate for following coatings
105 – 110 F high gloss
100 – 115 F good gloss
95 – 100 F satin gloss
Temper to following:
Dark Chocolate 86 – 91 F
Milk Chocolate 86 – 90 F
White Chocolate 84 – 86 F
Lamb 120 F