Keeping up with chocolate temper !!
Couverture chocolate has its own temper, literally 😁. It is very essential to maintain the right temperatures for the crystallisation process to happen. In layman terms, crystals need to form in the chocolate liquor to convert the liquid chocolate into a solid bar.
It is very important to master this process for the beautiful shine and the perfect snap when you break the bar. In short, the gorgeous appearance and smooth texture of the final chocolate bar, is all courtesy a good temper.
It’s almost like art and magic combined together !! ✨💫🌟