Chocolate tempering is one of the last steps taken to process and prepare chocolate candy. In this process, the cocoa butter molecules within the chocolate are stabilized through a process of heating and cooling that allows the chocolate to harden properly and ensures a shiny finish.

Untempered or incorrectly tempered chocolate can be brittle and may appear lackluster, spotted, or blotchy because the cocoa butter separates from the chocolate and some cocoa butter crystals are visible to the eye.

Tempering chocolate can be challenging because it requires precise temperature control in order to maintain the proper temperature while the chocolate cools.

Chocolate tempering can be made easy with a chocolate tempering machine. We offer three models of chocolate temperers, suited to beginning candymakers, intermediate users, and professional chocolatiers and candymakers.