7-Tempering

I collect the chocolate from the tank and raise its temperature to 45º Celsius.

A relatively technical process follows, based on very precise temperature control. This step aims to get the cocoa butter crystals to combine in a certain way that will make the chocolat glossy, with a nice snap when you break it into pieces. It will also ensure that the chocolate melts at the temperature inside your mouth and not on your fingers!

A chocolate that returns to room temperature without going through the tempering process will see its cocoa butter crystals combine in an anarchic way... certainly very pretty visually but its texture in the mouth will be very unpleasant!