Tempering temperatures and calorie guide for all types of chocolate.
Chocolate Specs
Guide & Info
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Overview
Tempering chocolate involves careful heating and cooling to create stable fat crystals (Type V), resulting in a glossy finish and a crisp snap. This tool also estimates calorie content based on weight.
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Pro Tips
Never let water touch your chocolate while melting; it will 'seize' and become a lumpy mess.
Use a thermometer for tempering; even 1-2 degrees off can result in a 'bloom' (white streaks).
Seed method: Melt 2/3 of your chocolate, then add 'seeds' (solid untempered pieces) to the rest to help it cool and crystallize.
Dark chocolate with at least 70% cocoa is considered heart-healthy due to high flavonoid content.
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Fun Facts
"White chocolate isn't technically chocolate because it doesn't contain cocoa solids, only cocoa butter."
"Chocolate was once used as currency by the Aztecs and Mayans."
"The melting point of cocoa butter is just below human body temperature, which is why chocolate melts in your mouth."
"Dark chocolate contains 'theobromine', which is a mild stimulant similar to caffeine but with a longer-lasting effect."
