The Holistic Approach To Temper

摘要

It is interesting to look at the individual processes that chocolate goes through and try to define the common perceptions (and, in some cases, misconceptions) of what each of these is meant to do and on what parameters they depend.rnRefining, for example, is meant to reduce particle size and conching is meant to remove moisture from the chocolate and to alter the flavour profile by eliminating unwanted volatiles. But is that all they do? Or do they have an effect downstream on the performance of the chocolate as it is tempered? Indeed, what is the tempering process dependent on? Many people would say that it is dependent on the fat phase of the chocolate, and, certainly, that does play a big part. But is that the only thing that tempering performance is dependent on? Clearly not because Talbot et al (2007) showed that the non-fat solids in chocolate also have an effect on tempering.