Following conching, the next step in the process is tempering.Chocolate.jpg Tempering gives chocolate a distinctive shine and color; adding additional flavor. It is crucial to have strict temperature control. For tempering, a cooling tunnel is used to take the ambient air; cooling the air to approximately 50°F. The air then needs to be heated to ambient air temperature. Pfannenberg’s process chillers have been used successfully in the production of candy and chocolate. At this stage it is crucial once again for strict temperature control. If the temperature of chocolate begins to harden and then is heated to become a liquid state – the chocolate is ruined. For chocolate to receive its distinct flavor, look, and texture – the temperature of the chocolate and the air it is produced in is critical.
The next time you bite into your chocolate Santa Claus, think about what an elaborate process is required to make such a sweet indulgence.
*Source: Statista, December 2019