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For those who stumbled upon this Forum and are unfamiliar with tempering. It is a process used to stabilize the cocoa butter fatty acid crystals in melted chocolate so that they harden in suspension.

DiscussionStarted byRepliesLast post
HELP! Need tempering curve for VanLeer (Callebaut) Denver Dark couveture Picture of Michael Simpson Michael Simpson 0 Michael Simpson
Tue, 15 Jun 2010, 04:06 PM
White chocolate ganache Picture of User 112 User 112 4 Gary Miele
Tue, 23 Mar 2010, 11:46 AM
How to prevent/fix over-tempering? Picture of User 194 User 194 3 Lisa Engelking
Thu, 29 Oct 2009, 09:42 AM
Where to buy cocoa butter? Picture of User 249 User 249 0 Ecole Chocolat
Sun, 7 Jun 2009, 07:41 PM
Tempering in humid climates Picture of User 5 User 5 2 Ecole Chocolat
Wed, 24 May 2006, 09:05 AM
Tempering White Chocolate Picture of User 5 User 5 0 Ecole Chocolat
Tue, 23 May 2006, 07:26 PM
Suggested Tempering Temperatures for various chocolates Picture of User 5 User 5 3 Ecole Chocolat
Sun, 26 Mar 2006, 08:33 AM
Cocoa Butter Fatty crystals temperature guidelines Picture of User 5 User 5 4 Ecole Chocolat
Wed, 22 Mar 2006, 07:32 AM
Tabliering vs. Seeding Picture of User 5 User 5 0 Ecole Chocolat
Sun, 26 Feb 2006, 06:49 AM
Tempering Chocolate Instructions Picture of User 2 User 2 0 Ecole Chocolat
Sun, 19 Feb 2006, 01:52 PM