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But there’s a segment of the chocolate market who prefers handmade chocolate confections. They seek the products made by artisanal chocolatiers who have mastered the art of tabliering, a French innovation in tempering chocolate by drawing heat from the warm chocolate onto a marble slab.

Moisture spoils the result of tempering by congealing chocolate. This phenomenon is called “seizing” and can happen when chocolate is heated rapidly or frozen as well.

For tabliering, prepare a pound of chocolate (dark, white, semi-sweet) as well as such utensils as a knife, chopping board, rubber spatula, stainless steel bowl, double boiler, cookie sheet, and a thermometer that can gauge temperatures to as low as 80F. Pat-dry all these items to make sure they’re thoroughly dry.

Using a knife, chop up the chocolate bar into pieces. On the upper pan of the double boiler, place these strips and on the lower pan, fill in water for boiling over low heat. The chocolate should melt to temperatures of 108-115F so that the chocolate melts. Once melting is complete, move the mush to the stainless steel bowl. The mush should flow smoothly and not fall like lumps.

Initially, scrape and fold 2/3 of the mush on the marble or stone slab. The objective is a cool-down temperature of 80-82F. While cooling this 2/3rd portion of the chocolate is going on, the temperature of the remaining 1/3rd chocolate shouldn’t reach anywhere below 100F or the mush sets, rendering it useless.

Once cooled, add the remaining 1/3 into the other 2/3 portion, working the same ’til the whole mass achieves a cooled uniform temperature. After cooling comes re-heating. There-warming temperatures are as follows: if the chocolate is of the dark chocolate variety, 86 to 90F; if it’s the semi-sweet chocolate, it’s 86 to 88F; and if it’s white chocolate, the range is at 82 to 84F. Chocolate that has undergone successful tempering becomes a glossy and hard shell around the tip of a knife when it’s dipped in the mush then dried for five minutes. Only after this whole process is finished can you commence with the molding and the dipping.

Tempering by hand is complicated and tedious because of the need to maintain specific temperatures accurately. If there are temperature seesaws, chocolate tempers will be ruined making you repeat tempering. Chocolate can stay tempered longer by keeping it warm on a bain-marie, though moisture can still set off seizing of the mush.

You start the process of candy making by melting the chunks of chocolate on the double boiler and you need to constantly stir the contents so that you don’t scorch the chocolates. You can make fruit-filled chocolates by mixing the melted chocolate with the appropriate fruits in a bowl. You can use the candy molds to make candies of various shapes. After this step, you could keep them in a chiller for cooling and thus your chocolate candies are ready for serving.

It’s the step of maintaining specific temperatures during tempering that makes candy making a wearisome job. But at the same time, this step of tempering must not be skipped because it’s tempering what makes the chocolates glossy and firm. You need not strain to carry out this step if the candies are made for your own use but if they are intended for sale, you should take the time to temper.

As a matter of fact, the original temper that chocolate has is lost when you melt it; what you’ll be attempting now is only re-tempering. If this isn’t done, blooming may happen resulting in the chocolates becoming unsightly with the crystals of the cocoa butter pervading the surface of the chocolates.

The fatty acids of the cocoa butter have a unique quality of crystallizing into six types and these six types of crystals again behave uniquely by being dominant at six different temperatures. This must be managed well and to do so, you should maintain correct tempering temperatures for producing more of type V crystals, the ones that make chocolates glossy and firm. Every type of chocolate, dark, semi-sweet and milk chocolate produce type V crystals at different temperatures. You may observe that type IV crystals also take shape along with type V crystals but since type IV crystals melt faster without difficulty, type V crystals remain stable to accord the gloss and firmness to chocolates.

To keep specific temperatures accurate during manual tempering, you need an excellent thermometer. Even slight deviations will pose a big problem and you will be forced to repeat the tempering process till you perfect tempering. But you can overcome this challenge by using a tempering machine that is fully preset. Monitoring formation of type V crystals to the desired level and maintaining the right tempering temperatures are also covered by the machine’s automated operations through the use of computer chips. A lot of your time and energy remain saved if you use a tempering machine and you can devote your attention on developing your business acumen and improving of your products.

Shine and smoothness, which are not natural for chocolates, can be imparted if you do chocolate tempering. Further, tempering makes chocolates break cleanly and blooming is prevented as well.

Crystals or blotches form on the chocolates is due to improper tempering. While the chocolate is heated during tempering, it loses its natural temper and hence re-tempering needs to be done.

Cocoa butter, the basic ingredient of chocolates, has a large quantity of solids and when heating is done during tempering, these solids and the cocoa butter’s crystals get suspended together. But melting separates solids and crystals and the crystals rise to the surface.

Cocoa butter re-crystallizes into six types of crystals and this is one of its unique characteristics. These six types of crystals rapidly dominate at six specific temperatures and hence close monitoring of temperatures is essential. The snap and shine of the chocolates are given by type V of these crystals.

The type V crystals have to be created in large quantities in tempering to dominate the process. Both type IV and type V crystals are formed during melting. By reheating, you can eliminate type IV crystals and retain type V crystals. Maintaining accurate temperatures is necessary so use a digital laser thermometer if possible.

Different varieties of chocolates have different heating and cooling temperatures. The popular methods of tempering are tabliering and seeding by hand as well as microwave method. Although you can use chocolate tempering machines to simplify the process, learning tempering by hand will prove beneficial for chocolate makers.

In tabliering, you cut a large chunk of chocolate into small strips then melt them on a double boiler. Half of the melted chocolate is worked it on a marble surface, using a rubber spatula, and then it is cooled to a specific temperature. The remaining half of the melted chocolate is also worked so that a uniform temperature is distributed to the whole chunk. The chocolate now ready for dipping and molding. You should ensure during the whole process that the mass does not harden or lose temper.

The process of seeding consists of using tempered chocolate as “seed” to “inoculate” the melted chocolate to enable type V crystals to dominate crystallization. This method requires maintaining accuracy in temperatures to avoid repeating the whole process of tempering.

If you maintain accuracy in temperatures and avoid over-mixing or under-mixing, you can greatly avoid difficulty in the tempering process. During humid weather conditions, even expert chocolate makers take a great care. The marketing merits of tabliering prove it to be a great boon to artisan chocolatiers.

Microwave tempering has fixed parameters in variables like wattage of the oven, the level of cocoa butter in the raw chocolate and the quantity of chocolate added to the bowl for melting purpose and you should strictly adhere to them.

Though tempering is a tedious process, you will forget all your pain when you experience the elation in gifting your chocolate boxes to your people.