Chocolate crystallization is when chocolate changes from a solid to a liquid state. Why should couverture chocolate be used at a precise temperature?
Fats, like many other substances (hard metals) can crystallize in several forms: crystallization being the transition from the solid state to the liquid state.
The molecule (macromolecule) that makes up cocoa butter is made up of five different fatty molecules, each of which has its own structure and characteristics, each of which melts at a different temperature (26-28-29-30-31 °), and each of which retains its standard and stable crystalline structure. This is why we need to bring them together, and why we must resort to tempering.
For cocoa butter, the most frequently mentioned crystalline forms are:
GAMMA 16/18 ° unstable forms
ALPHA 21/24 ° unstable forms
BETA 27/29 ° unstable forms
BETA 33/35 ° stable form
Tempering consists of a rapid cooling of the mass in question. Therefore, we cool the chocolate’s temperature from 40-45 ° to 29-31 °, in order to group the five molecules (whose melting points are different), quickly at the same temperature, without giving them time to reorder themselves according to their own characteristics.
The couverture chocolate is at its ideal point or is temperate when the five molecules are in this state. But, if the operation has not been done perfectly, if by inattention on our part the couverture chocolate cools down or heats up too much, one or more molecules, either by cooling, or by supercooling, will withdraw from this state. Couverture chocolate can then have several results: color mottling and little consistency (cooling) for molding: it can be glossy only on the outside and have an earthy interior (supercooling), white dots, etc.
The only way to temper it again is to start melting it again at 45 ° and then temper it.
Normal temperatures for rational work:
Room temperature: 18-20 °, maximum humidity 70%
Heat for melting: 40-45 ° or in a bain-marie
Air cooling chamber (without humidity): 10 °
Storage: 12-18 °
|Chocolate →||Couverture Chocolate||Couverture Milk Chocolate||White and Colors|
|Melt in a bain-marie||50°||45°||45°|
Graph of Couverture Chocolate Temperatures
Explanation of Occurrences
|45°||liquid statemolecular patternunstable and moving|
|27°||solid statemolecular patternunstable and unmoving|
|32°||state of usemolecular patternstable and moving|
|20°||stable, solid, and unmoving state state of conversationcrystallization has taken place|