5.1
TRICOR Systems Inc.
SECTION 5
CHOCOLATE TEMPER CURVE INTERPRETATION
Chocolate exhibits the best physical properties, in terms of appearance and
handling characteristics, when stable Beta crystals form. Since stable Beta
crystals break down (melt) above 95°F (35°C), the chocolate sample being
tested must be below this temperature. The chocolate sample should be
extracted form a batch of tempered chocolate for the purpose of verifying or
adjusting the tempering process. Test results obtained using the 225 permit
establishing an accurate, repeatable procedure for determining the temper of a
chocolate batch.
5.1
Temper Curve
The temper curve is a temperature-versus-time curve resulting from uniform
cooling of the chocolate sample while precisely measuring the temperature of
the chocolate sample over a specified period of time. If the chocolate did not
generate heat during the crystallization process (latent heat of crystallization), the
curve would fall at an exponential rate (refer to Figure 5.1) approaching the
cooling temperature. However, chocolate does generate heat during the
crystallization process, and the resultant curve deviates from the exponential
curve while crystals are actively being formed. When the crystallization process
is complete, the temperature (decrease)-versus-time curve resumes at an
exponential rate. The type of crystals being formed (Alpha, Beta, or Gamma) as
well as the various additives in a particular chocolate formulation will affect the
temperature-versus-time curve (temper curve).
Figure 5.1 Configuration Application Clock Tab
Cooling
Temperature
Temperature
Time
