Tempering For Perfection in Xocai healthy Chocolate

As chocolate starts to cool after the conching process, the cocoa butter crystallizes. If the cooling and the crystallization are not restricted, these crystals will be different sizes. Some might even be large enough for you to actually see. These big crystals can make the surface of the chocolate appear blotchy. This will also make the chocolate fall apart when it is broken rather than a nice clean break. Without fail, tiny cocoa butter crystals create the surface shine and snappy bite we always expect from our xocai healthy chocolate.

Suitable tempering guarantees the consistent size of the xocai cocoa butter crystals. Cocoa butter fat is able to crystallize in six various forms. Only one type is thought to be suitable for fine chocolate. Many of the other types might come close, but don’t quite attain excellence. Watchful and steady management of the temperature during the crystallization process makes the finest product. It also ensures the stability of the crystals so that the appearance and texture don’t vary over time.

Before machines that were controlled by computers, the tempering procedure was a laborious job. Two processes were most often used. One technique was working the hot chocolate on a heat-absorbent surface until the occurrence of the correct crystals. Then, softly warming the chocolate back to a workable temperature and keeping up the method until the crystals were the ideal size. The other frequently used process involved mixing solid chocolate into the hot chocolate. This approach is used by the now created crystals to facilitate that the hot xocai chocolate crystallizes correctly.