Taza Chocolate prepares for Valentine's Day
Tempering refers to the precise raising, lowering, and raising again of the temperature of liquid chocolate. This develops and aligns the crystals in the chocolate to give it the right texture.
If you've ever cooked with chocolate at home, you may have noticed unsightly white colors on your chocolate. It's called "blooming." The process doesn't affect the taste, only the aesthetic quality of the chocolate. That just means you didn't temper the chocolate correctly. Just melt down the chocolate and try again, being precise with a thermometer.