Calcolatore Temperaggio Cioccolato — Formula
## How to Temper Chocolate
### Temperature Ranges
| Type | Melt | Cool To | Working |
|------|------|---------|--------|
| Dark | 118-122°F | 80-82°F | 88-90°F |
| Milk | 110-113°F | 78-80°F | 84-86°F |
| White | 100-104°F | 76-78°F | 80-82°F |
### Steps
1. **Melt**: Heat chocolate to the melt temperature to destroy all existing crystal forms.
2. **Cool**: Lower the temperature to encourage stable (Form V) crystals to form.
3. **Reheat to working temp**: Gently raise to working temperature to melt unstable crystals while preserving stable ones.
### Seed Method
Add 25% finely chopped tempered chocolate to the melted chocolate while stirring. This provides stable crystal seeds.
### Temperature Ranges
| Type | Melt | Cool To | Working |
|------|------|---------|--------|
| Dark | 118-122°F | 80-82°F | 88-90°F |
| Milk | 110-113°F | 78-80°F | 84-86°F |
| White | 100-104°F | 76-78°F | 80-82°F |
### Steps
1. **Melt**: Heat chocolate to the melt temperature to destroy all existing crystal forms.
2. **Cool**: Lower the temperature to encourage stable (Form V) crystals to form.
3. **Reheat to working temp**: Gently raise to working temperature to melt unstable crystals while preserving stable ones.
### Seed Method
Add 25% finely chopped tempered chocolate to the melted chocolate while stirring. This provides stable crystal seeds.
Esempio Risolto
Temper 500 g of dark chocolate.
- Melt 500 g dark chocolate to 122°F (50°C).
- Cool to 82°F (28°C) on a marble slab or by adding seed chocolate.
- Seed amount = 500 x 0.25 = 125 g finely chopped tempered chocolate.
- Reheat gently to 90°F (32°C) working temperature.
- Test: dip a knife and let it set. It should be glossy and snap cleanly in 3-5 minutes.