Dear Messiah,

Tempering is necessary to avoide fat bloom during storage which at sometimes is so unaesthetic and results into a poor quality chocolates. Obviousely the extent to which this may happen depends on the exact composition of fat component including cocoa butter and the emulsifiers used during the manufacture of chocolates.

Proper tempering would ensure that you are seeding chocolates with ideal type of polymorph of the cocoa butter to ensure that there is no fat bloom on a later stage.

Regards,

Dear Arun Padhye

I really appreciate your replying me,but the question is what if I want to melt the chocolate? If I want to melt solid chocolate, is it so necessary to temper it after production and before melting?

Dear Messiah,

Time till you are going to melt your chocolate, you don't have to bother about tempering. However there is a solidification step involved before you recover your finished product and it is exactly at this point of time that you find tempering as an essential step so that high quality product free from visual defect of fat bloome is ensured.

Regards,

Dear Arun Padhye 

Indeed, I am going to resolidify the melted chocolate as quickly as possible during which tempering does not take place. Under this condition, is tempering required before melting. In other words, does tempering, before melting, ensure a high quality product?

Dear Messiah,

As far as I can understand the tempering before melting prior to solidification has no meaning and would not serve any purpose. It is the final solidification and how it is carried out is important. Your aim should be to control the cooling rate with optimum conditions of temperature and humidity so as to allow the seeding of only a particular type of crystal polymorph of cocoa fat and prevent the formation of coarse crystals during the later stages.

Regards,

Dear Arun Padhye

I really appreciate your helping me

Sincerely Yours

Tempering before melting prior to solidification has no meaning and it is not used for any purpose and does not indicate the quality at all.

Dear Messiah,

If you want, you may still cut short on the processing time as follows:

1) Replace a major chunk of cocoabutter with other fat such as dairy fat.

2) Choose surfactant  or more precisely a combination of them that would help to get rid of fat bloom particularly in a later stage of storage.

Regards,

Dear Messiah,

Such as cocoa butter is polymorphic, you must temper it in a stable phase during the tempering process. When you melt chocolate, at 45 degrees, there are no crystals of cocoa butter in the chocolate, all of them are melted.

However is necessary melt  it at 45, to ensure there are no unstable crystals.

When you begin to cool the chocolate to temper, begin to crystallize in different kind of crystals.

When you're about 27 degrees, the first kind of crystals that appears are called beta", then in that temperature the beta" crystals, transforms immediately  to beta` crystals, that are searched to obtain a stable crystallization.

Then they were heated to 29 to 31 degrees to melt unstable crystals. During the tempering process only 7% of cocoa fat is in the form crystallized, later in the cooler end continues with the total of the crystallization

If you heat up to 45 degrees, you melt all the stable crystals