I heard those bloggers on the Internet say that the starry sky chocolate needs to be tempered, is it

Yes, because there is no chocolate that has been blended, or if the chocolate is not fully tempered, his performance will be very poor. For example, it is dull, melts at the touch, and is not easy to demold, and the surface color is dark gray or some white that has been transformed, and the taste will be a little grainy and not smooth enough. And then he is not easy to save.

In addition, it may also cause some oil spots on the surface, or some spots of some hoarfrost. These are some of the conditions that will occur after the use of untempered chocolate. On the other hand, when I say the good and bad things, their characteristics, it means the other way around.

If we need to achieve a state, how do we do it? You have to adjust the temperature. Tempering and using can achieve the best state.

Cocoa liquor, cocoa powder, cocoa butter, milk powder, edible oil, sugar, emulsifier and spice and other chocolate raw materials are mixed, then micronized with a rotary grinding roller, and then refined with a fine grinding machine, processed into powder fine flakes with a rotary grinding roller again, sieved evenly with a sieve, and finally formed by a molding machine press.

Chocolate needs to be tempered, heated and cooled down again, or a certain space temperature is required to operate.

Yes, it is also important to control the temperature in it.

The attractive appearance and perfect shine of solid chocolate is the result of the accurate crystallization of the fat (cocoa butter) in chocolate. The cocoa butter itself can naturally crystallize into different shapes, and is only stable when crystallized at the highest melting point (35-36 degrees).

Tempering is a process that allows all cocoa butters to form stable crystals, thus ensuring that the cocoa butter shrinks and that the chocolate is easily removed from the mold or plastic plate, resulting in a chocolate that is hard, shiny and crunchy when broken.

The chocolate does not shrink, so it cannot be removed from the mold.

The chocolate melts directly in your hands.

The surface of the chocolate turns gray.

Chocolate has no luster.

In authentic chocolate, the only fat is cocoa butter. This fat is made up of millions of tiny crystals that cannot be seen by the human eye. The purpose of chocolate tempering is to ensure that these crystals are formed accurately, thus guaranteeing the highest quality and the appearance of the best finished chocolate product.

Controlling the correct chocolate temperature is a crucial consideration for the formation of such crystals. Therefore, it is important for the maker to follow these methods carefully to ensure that the chocolate has a good shrinkage quality that is easy for you to remove from the mold you are using, and that the finished chocolate has a longer shelf life.

Chocolate that failed to temper.

1. Cocoa butter flows to the surface and recrystallizes, producing a white or gray mist on the surface of the chocolate.

2. The appearance is dirty, which makes people lack appetite.

3. When the chocolate breaks, it is crushed instead of brittle.

4. When making molds, it is not easy for chocolate to get out of the mold.

5. White mist or spots are scattered.

Chocolate that has been successfully tempered.

1. Hard and dense.

2. Dark and shiny appearance.

3. When broken, it is brittle and broken into a block.

4. The luster is the same.

5. Crisp in the mouth.

6. Long shelf life.

Under good storage conditions (dry, odorless, relative humidity below 65%, temperature between 15-18 degrees), the storage time of solid tempered chocolate is as follows:

White chocolate for up to 6 months.

Beef no chocolate up to 9 months.

Dark chocolate up to 12 months.

Absolutely not. Fats are not reconciled, so chocolate cannot be tempered properly.