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5. Tempering
After the “conching” and before being moulded, the chocolate paste must be “tempered”. It is heated to a given temperature, close to 30°. The temperature can vary according to the kind of chocolate being manufactured.
This delicate operation, which is done in the tempering machine, is necessary to obtain a chocolate with a beautiful sheen, that is perfectly consistent and homogeneous and has a long shelf life. |
