Before I get into this week's question a few people reminded me I forgot to announce last week's topic about sorting and why it doesn't make logical sense.  You can find it HERE

Now, this week's.

Level: Novice

Reading Time: 5 minutes

I have a question about tempering which answer I can’t find anywhere and I’m hoping you can help.  Simply, why are the tempering temperatures have to be different for dark, milk and white chocolate?  Is it because of the greater amount of cocoa butter in the milk and white chocolates?

 I temper it with the same temperatures of a dark cacao, but I find it very thick when I poor it, a bit like milk chocolate would be thicker because of the colder temperature and the creaminess of it I guess.

So I am wondering if perhaps this cacao should be tempered in other temperatures, perhaps warmer ones dark chocolate, in order to be more fluid.

 

Simply, the temperatures have to be different because each ingredient is a contaminate to the crystal structure you are trying to form, and the greater the contaminant, the more unstable the structure. 

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